To make the dough, place the flour and salt in the bowl of a food processor fitted with a metal blade or mixer with a dough hook. With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball. Remove the dough and place on a floured surface. Form into a ball, then flatten, wrap in plastic film and chill for 30 minutes.
To make the filling, mix the other ingredients together in a bowl.
To form, when the dough is ready, roll out to about 1/8 inch thick. Cut out 3 inch rounds with a biscuit cutter or a lid. Put a scant teaspoon of the filling onto each 3 inch shape. Fold over and seal the edges with a fork. Wet both ends of the pelmeni and bring them round and pinch together to the shape of Italian tortellini. Place on a baking tray, covered with a clean towel.