Mix meat and onion with adding salt and pepper. Fry the mix with butter on the pane. Fry until almost cooked (10 to 15 minutes), stirring frequently. Set aside to cool.
Sieve the flour and salt onto a large surface. Make a hole in the middle and add the egg and water. Mix into a light dough. Divide the dough into four large balls. Place the balls on a tea towel and cover with clingfilm. Leave to rest for 5 to 10 minutes.
Roll out the dough to a thickness of 1.5 mm. Traditionally, a thin, light rolling pin – ohlov is used. Add flour when rolling out if the dough is too sticky. Cut rounds approximately 8 cm in diameter in the rolled out dough – a small inverted glass is ideal for this. Place a dollop of the minced meat mixture into the middle of each circle, bring the sides together and pinch together across the top.
Here you have a dumplings: