Take the dough out of the fridge and divide the dough into four balls
Set aside two of the balls and place the other two back into the fridge
Use a rolling pin to flatten each ball into a circle big enough to fit the mold
Place one of the flattened dough circles unto the mold
Use 1/2 teaspoon to add the meat filling into each cavity of the mold, pressing in as you go.
Use water with a pastry brush to apply water where the pelmeni will seal
Place the second flattened dough circle on the mold
Use the rolling pin to press to two circle together on the mold until the edges of the mold cuts through the dough
Remove the individual pelmeni from the mold and place on floured surface or pan
Freeze for later use or boil immediately.