Prepare a stiff dough from 3 glasses flour, 2 eggs, and 7 spoons, or almost ½ glass, water mixed with 1 full teaspoon salt. Roll out until the dough is thin but without holes. Arrange balls of filling in rows on the dough. Enclose the filling securely by folding over the dough and pressing down firmly around each ball. Then cut out pirozhki in the shape of half moons with a mold or with a pastry knife* [formoju ili reztsom.] This amount of dough will yield 60 kolduny but only about 40 pel’meni, which should be cut out with a larger mold. Drop into boiling salted water (for this amount of kolduny, vareniki, etc., add 1 full tablespoon salt to the boiling water) and test after 10 minutes. With a slotted spoon, carefully transfer the cooked dumplings from the water onto a platter.