Pelmeni Pasta Dumplings

Beat the egg with water and salt. Mix in a bowl with the flour until smooth. Wrap in foil and let it rest for 30 minutes. Soak the bread in water for 15 minutes. Peel and finely chop the onion. Rinse the spinach and drain in a colander, then chop finely. Rinse the parsley, remove the stems and finely chop the leaves. Fry the spinach, onions and parsley in butter, while stirring, until the liquid has evaporated. Let cool. Mix together the ground meat, egg yolk, and drained bread. Add the onion and spinach mixture. Season with salt and pepper.

Roll out the pasta dough on a floured surface very thinly to about a 20 x 30 cm rectangle (approximately 8 x 12 inches).

Spread the filling on the dough sheet, leaving a finger-thick edge free of filling. finger thick edge. Roll up the dough and brush with egg white so it holds together well. Cut into 12 pieces and cook for about 12 minutes in boiling salted water. Meanwhile, peel the onions and cut them into thin rings. Heat butter and fry the onions until brown.