Siberian Pelmeni

• 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

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

veal neck, beef shoulder, onion, dill, heavy cream, egg, salt, wrappers, very, beets, mint, fresh dill, beef

Taken from www.foodnetwork.com/recipes/siberian-pelmeni-recipe.html (may not work)