5mm thin and almost see-through (setting 6 or 7 on a manual machine).Cut out 2-inch dough rounds. As each sheet is ready, cut out rounds with a 2-inch round cutter. Place each round on a clean kitchen towel in a single layer without touching. Cover each layer with a kitchen towel. After rolling out all the disks, gather the scraps and re-roll and cut until you have about 100 dough rounds.Add the filling. Line a baking sheet with parchment paper and have a small bowl of cold water ready. Place 1 teaspoon filling in the middle of a dough round.Fold the pelmeni. Dip a finger in cold water and trace the top edges of the dough round. Fold in half to make a half-moon shape, pressing against the edges so that they seal. Fold the two ends toward each other until they overlap slightly, then press so that they stick together. (Use some water here as well if they don’t stick together.)Repeat folding. Place on the baking sheet and repeat with the remaining dough rounds and filling, placing them in a single layer without touching. When the baking sheet is full, place a sheet of parchment paper on the first layer and top with more pelmeni.Cook or freeze. The pelmeni can be cooked immediately, refrigerated for a few hours, or frozen to be cooked at a later date.Cook the pelmeni:Bring water to a boil. Boil a large pot of salted water, adding bay leaf and a stock cube if desired.Cook the pelmeni in batches. Place 15 to 20 pelmeni into the boiling broth and cook for 5 minutes. You know they are ready when they float up to the surface.Serve the pelmeni. Transfer the pelmeni using a slotted spoon into soup bowls. Repeat with the remaining pelmeni. Top with butter, fresh dill, sour cream, and black pepper. If you prefer to have them with the cooking liquid, ladle it over the pelmeni and garnish with fresh dill and black pepper.Recipe NotesMake ahead: The dough and filling can be made in advance and refrigerated up to 24 hours.Storage: The pelmeni can be refrigerated for a few hours, or frozen until solid, then transferred to zip-top bags and kept in the freezer up to 3 months. If cooking from frozen, add an additional minute to the cook time.
