For the dough, mix: the egg with the baking soda, salt and kefir.
Add the finely chopped dill.
Add the flour, mix then knead, form a ball and let it rest for 20-30 minutes.
For the filling, mix all the ingredients very well.
Roll out the dough thinly on a floured work surface.
Cut out circles (my mold diameter is 4.5 cm), add 0.5 teaspoon of filling and glue the dumplings together as I do (watch the video).
Boil the pelmeni in boiling salted water for 2-3 minutes (or until they rise to the surface).
Drain the pelmeni from the juice and serve them on a platter with greens and butter.
