Mince the meat in a meat-grinder and combine well with onions, water, salt and spices. Make stiff dough out of flour, salt, egg and water, let stand for 30-40 minutes. Roll out dough into 1-2 mm thick layer and cut into 5x5 cm squares. Place a teaspoon of filling in the center of each, fold dough corner to corner, pinch edges completely enclosing meat. Boil in salted water. Dumplings are ready when they float on the surface. Serve with fermented milk or fried onions.