SIBERIAN PELMENI

Siberian Pelmeni image

Provided by Food Network

Time 18m

Yield 6 to 8 servings

Number Of Ingredients 13

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1 pound veal neck, cut into cubes
1 pound beef shoulder, cut into cubes
1 large onion, sliced and caramelized
1/2 cup chopped dill
4 ounces white Pullman loaf, crust removed and soaked in 1 cup heavy cream
1 egg
Salt and freshly ground black pepper
About 80 Wonton Wrappers
3/4 cup very thinly sliced mushrooms (shittake, cremini, enoki, or porcini), cooked
3 tablespoons cooked or pickled beets, small dice
18 mint leaves, coarsely chopped or torn by hand
3 tablespoons fresh dill, chopped
3 quarts beef or chicken consomme/bouillion, hot

Steps:

In a large bowl, combine meat cubes, onion, dill, soaked bread, egg, salt and pepper. Let sit for 2 hours in refrigerator for flavors to combine.
Grind mixture through a meat grinder 2 times using a medium die. Mixture should be finely pureed and sticky. Cut rounds out of wonton wrapper. Fill each wrapper with 1/2 teaspoon of mixture. Fold over and make tortellini shape. Fold sides over. Place in large saucepan with boiling water and boil for about 3 minutes.
Serve in deep-dish plates. Divide mushroom slices, beet dice, mint leaves, and dill into between 8 dishes. Add 10 pelmini and pour over consomme.
Ingredients per serving: .