Gingerbread Pelmeni with Cranberry Filling and Vanilla Bean Glaze

**Make the Gingerbread Pelmeni Dough:** In a large bowl, whisk together the flour, ginger, cinnamon, cloves, brown sugar, and salt.

In a separate bowl, whisk together the egg, warm water, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

**Make the Cranberry Filling:** While the dough is resting, prepare the cranberry filling. In a small saucepan, combine the cranberries, granulated sugar, orange zest, and orange juice. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Let cool completely.

**Assemble the Pelmeni:** On a lightly floured surface, roll out the gingerbread dough to about 1/8 inch thickness. Use a cookie cutter or a knife to cut out circles (about 2 inches in diameter).

Place a teaspoon of cranberry filling in the center of each circle. Fold the dough in half to form a crescent shape. Pinch the edges tightly to seal. Then, bring the two corners of the crescent together and pinch to form a small pelmeni shape.

**Cook the Pelmeni:** Bring a large pot of salted water to a boil. Gently drop the pelmeni into the boiling water, a few at a time. Cook for 5-7 minutes, or until they float to the surface and are cooked through.

Use a slotted spoon to remove the pelmeni from the water and drain them well.

**Make the Vanilla Bean Glaze:** In a small bowl, whisk together the powdered sugar, vanilla bean seeds, and milk until smooth. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.

**Serve:** Arrange the cooked pelmeni on a plate and drizzle generously with the vanilla bean glaze. Serve immediately and enjoy!