1-Preparing the Dough: First, beat together 2/3 cup buttermilk, 1 tablespoon sour cream, 2 cups warm water, 2 large eggs, and 1/2 tablespoon salt until everything blends smoothly. Use a mixer with a dough hook to add 4 cups of the 7 cups plus about 6 tablespoons unbleached all-purpose flour at medium speed. Gradually mix in the remaining 3 cups flour one cup at a time, followed by the extra 6 tablespoons one at a time until the dough pulls away from the bowl. Keep going for about 5 minutes until it’s soft and elastic, then cover and let it rest.

2-Creating the Filling: Next, heat 2 tablespoons cooking oil or mild olive oil in a skillet over medium-high heat. Sauté 1 medium onion until it’s golden and soft, then add 3 garlic cloves and cook for another minute. In a separate bowl, combine 1 3/4 pounds ground chicken thigh with fat, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 2 tablespoons chopped fresh parsley, and the onion-garlic mixture until it’s all mixed well.

3-Assembling and Cooking: Roll out the dough into circles wider than your mold if you’re using one, place it over the mold, and add 1/2 teaspoon of filling in each pocket. Cover with another dough piece and press to shape, then flip out onto a floured surface. If shaping by hand, cut the dough into small pieces, roll each into 1.5-inch circles, add 1 teaspoon filling, fold, and pinch to seal.

To cook, boil salted water in a large pot, add the pelmeni, and boil until they float, then for 3 more minutes. Drain and toss with melted unsalted butter, then serve with toppings like sour cream or fresh dill. For freezing, place shaped pelmeni on a floured board, freeze until solid, and store in bags for later use.

4-Adapting for Dietary Needs: Finally, if you want alternatives, try steaming or baking instead of boiling. Use the substitutions mentioned earlier for vegan or gluten-free versions, making it simple to customize. This step ensures everyone at the table can enjoy the meal without fuss.