like grandma used to make
My grandmother was Ukrainian but grew up in Harbin, China. I am looking for a pelmeni filling that was close to hers.
Most recipes I see are 1/2 pound pork + 1/2 pound beef + onion- salt & pepper
some people add milk.
Wow! My father and grandmother lived in Harbin and were Ukranian or Kossacks. I remember fondly my grandmother patiently making neet little pelmeni on large trays.
Once though I saw on TV a pelmeni maker advertised! I couldn't believe it. Goougle parogie maker.
Although I an tending toward vegetarism I still love my pelmeni especially on cold nasty days of winter. I make it now with very lean meat I get at Wholefoods. I use their white whole wheat flour and mix in ground onions. It's a kind of fun .
Including milk or cream in the Pelmeni recipe(s) raises the fat/liquid ratio a bit but I don't find it to make enough difference to bother with. Sorry I can't offer ideas on how "grandma" used to make it. There are as many variation on the filling of these little filled pasta goodies that it's not unlikely she had her own "formula". You already have the basic recipe, just experiment and see what pleases you most.