Smoked Sweet Onion Stuffing 

Peel the onions and quarter them. Heat the wok on the highest temperature. Place the onions into the insert and add dried thyme on the bottom of the wok and place the lit on it. Let the onions sweat for 10 minutes in the thyme smoke and turn off the hear. Take the onions out and cut them into very small cubes. Roast the onions gently with butter, a little bit of oil, the pickled ginger, fleur de sel, pepper and soy sauce. Add 50 g of the Parmigiano Reggiano and place it all to one side on a plate. 

Pelmeni Dough

Whisk the flour and egg in a bowl, then add the hot water and salt. Knead it with your hands until the dough becomes smooth. Mould the dough into a truncheon shape and cover it with the clingfilm. Put the dough in the fridge for 1 hour. Roll the dough to a sausage and cut off little parts of 1 cm. Roll the small pieces to thin circles (you can  use a dough cutter for this if you prefer). Put a teaspoon of the sweet onion filling in the middle of the circle and fold them to a half-moon. Take care that the board is stable for this and doesn’t move. Fold the ends of the half-moon together. Bring the salted water with the laurel leaves to the boil in the saucepan. Place the pelmenis gently into the boiling water, using a fish slice or spatula, and reduce the heat. Let them simmer for 5 minutes. Take them out carefully, again with a fish slice or spatula. Melt a little butter in a frying pan and gently cook the pelmenis until they are soft and succulent 

Dressage

Put a dessert spoon of sour cream or crème fraiche in the middle plate. Place the pelmenis on top. Add the rest of the smoked sweet onions, some roughly torn fresh dill and slices of the remaining parmesan. Serve immediately.