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Combine the pork, eggs, garlic, scallion, cooking wine, soy sauce, oils, salt and white pepper. Let it marinate for about 20 minutes in the fridge.
Place pork into a piping bag.
Pipe a small amount onto each depression of the pelmeni mold.
Place top layer of dough over the filling and use a rolling pin to press the top layer past the cutting edges of the mold. Remove unused dough.
Turn the mold over and remove pelmeni.
Cook the pelmeni.! There are a few different ways to do this.
Boil - cook for 10 minutes in boiling water then serve.
Steam - place the pelmeni in a bamboo steamer lined with either cabbage leaves or wax paper that has been punctured so that the steam can still rise through. Boil water in the bottom of a wok and place the bamboo steamer on top. Steam the pelmeni for 10-12 minutes.
Pan fry - add 3 tablespoons of neutral oil to a skillet on medium heat. Place the pelmeni into the skillet when the oil is hot. They should sizzle. Cook for 4 minutes then check the bottom of the pelmeni to make sure they aren't burning. Once they are golden brown on the bottom, add in ¼ cup of water and cover quickly with a lid so that the top part of the pelmeni will cook via the steam. After the water has mostly evaporated, check on them. If the bottoms are crispy and all the water has evaporated, they are done!