In a mixing bowl with dough hook attachment, mix together flour, salt, egg, and milk on low speed. Once mostly combined, add half of the water.

Knead the dough until an elastic ball forms, about 5-7 minutes, adding remaining water as needed. Cover with plastic wrap and let rest for up to 1 hour.

In a medium mixing bowl, add beef, garlic, and onion. Stir in salt, garlic powder, and coriander seed (if using), then add water. Mix everything well.

Knead the dough and cut a piece of it. Roll it into a thin circle on a floured surface using a rolling pin.

Using a 2.5-inch round cookie cutter, cut out round dough wraps.

Place about ½ tablespoon of beef filling on each round. Pinch the edges together to create the desired shape.

Place the dumplings on a baking sheet lined with floured wax/parchment paper or silicone mat. Freeze for at least 3 hours or until completely frozen, then transfer to freezer bags.

Boiled Russian pelmeni: In a large pot, add water, bay leaves, black peppercorns, and salt. Bring to a rolling boil. Add dumplings and cook for 10-15 minutes or until they float to the top and are cooked through. Serve with butter and sour cream.

Steamed Mongolian buuz: In a large steamer pot, bring water to a boil. Lightly spray non-stick spray on steamer baskets and arrange dumplings in one layer. Cover and cook for 15 minutes. Serve with a side of vegetables or salad.

Pan-fried Chinese potstickers: Heat a nonstick skillet over medium-high heat and add olive oil. Once hot, add dumplings and sear for about 2 minutes until golden brown. Add ¼ cup of water, reduce heat to medium-low, cover, and cook for about 10 minutes or until cooked through.