Cut off about tennis-ball-size chunks of dough and roll out into a circle.
Place over mold. Place 1/2 tsp meat into each pocket space on the mold.
Roll out another chunk of dough and place over the mold.
Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.
Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.
Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.
Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.