In a mixing bowl with a dough hook attachment, mix together the flour, salt, egg, and milk on low speed. Once combined, add half of the water.

Knead the dough until an elastic ball forms, about 5-7 minutes, adding remaining water as needed. Cover the dough with plastic wrap and let it rest for up to 1 hour.

In a medium mixing bowl, add the ground beef, garlic, and onion. Stir in salt, garlic powder, and coriander seed (if using), then add water. Mix well.

Knead the dough and cut a piece of it. Roll it into a thin circle on a floured surface. Use a 2.5-inch round cookie cutter to cut out round dough wraps.

Place about 1/2 tablespoon of beef filling on each round. Pinch the edges together to seal.

Place the dumplings on a baking sheet lined with floured wax/parchment paper or silicone mat.

Freeze the baking sheet for at least 3 hours, or until dumplings are completely frozen. Transfer to freezer bags and return to freezer.

To cook Russian pelmeni, boil water with bay leaves, black peppercorns, and salt. Add dumplings and cook for 10-15 minutes until they float. Serve with butter and sour cream.

For Mongolian buuz, steam dumplings for 15 minutes in a steamer pot. Serve with vegetables or salad.

For Chinese potstickers, heat olive oil in a nonstick skillet. Add dumplings and sear for 2 minutes until golden brown. Add ¼ cup water, cover, and cook for 10 minutes until done. Serve with dipping sauce made of soy sauce, rice vinegar, and sesame oil.