Sourdough-Pulled Russian Meat Dumplings with Green Sauce

Method

1. In a large bowl, mix the ground beef, pork, onion, egg, salt, pepper, garlic powder, and paprika. Let rest for 10 minutes to allow the flavors to meld.
2. In a separate bowl, combine the flour and salt. Add the active sourdough starter and warm water, mixing until a soft dough forms. Knead for 5 minutes, then let rest for 1 hour to ferment.
3. Divide the dough into small portions and roll out into thin circles. Place a small amount of the meat mixture in the center of each circle.
4. Fold the dough over the filling and seal the edges, forming small dumplings.
5. In a pot, bring water to a boil and cook the pelmeni for 3-4 minutes until they float to the surface.
6. In a separate bowl, mix the sour cream, dill, and butter until smooth.
7. Serve the pelmeni with the sour cream sauce, ensuring the ground meat reaches 71°C (160°F) throughout before serving.