Siberian Pelmeni with Smoked Salmon and Dill Cream

**Prepare the dough:** In a large bowl, combine the flour and salt. Make a well in the center and add the egg and lukewarm water. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

**Make the filling:** In a medium bowl, combine the chopped smoked salmon, softened cream cheese, chopped dill, and black pepper. Mix well until everything is evenly combined.

**Assemble the pelmeni:** Divide the dough in half. On a lightly floured surface, roll out one portion of the dough into a thin sheet, about 1/8 inch thick. Use a cookie cutter or a small glass (about 2 inches in diameter) to cut out circles. Place a small spoonful of the salmon filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges to seal tightly. Bring the two corners of the half-moon together and pinch to form a classic pelmeni shape. Repeat with the remaining dough and filling.

**Make the dill sour cream sauce:** In a small bowl, combine the sour cream, chopped dill, and lemon juice. Stir well and season with salt and pepper to taste. (Optional: gently warm the sauce in a small saucepan over low heat. Be careful not to boil).

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

**Serve:** Drain the pelmeni well. Serve immediately with the dill sour cream sauce. Garnish with fresh dill sprigs and lemon wedges.