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Small dumplings filled with seasoned meat and boiled — a Siberian classic for the cold season.
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Believed to have originated in Siberia, these little dumplings were traditionally made in enormous batches, frozen, and eaten throughout the winter. Making hundreds at once as a family activity was part of winter preparations. They're served with sour cream, vinegar, or butter.
Finely chop the onion and mix with the ground beef, garlic, and salt and pepper to make the filling.
Place filling in the center of each wrapper, fold in half, seal the edge tightly, and bring the two corners together into an "ear" shape.
Boil in plenty of water until the dumplings float to the surface.
Drain well.
Toss with butter.
Serve with sour cream.