| Total: | 18 min |
| Prep: | 15 min |
| Cook: | 3 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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: .
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1430 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 196 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 102 g |
| Cholesterol | 260 mg |
| Sodium | 2170 mg |
Reviews
Worst possible . It’s not how Siberian Pelmeni cooked.
Chinese wrappers for Russian food?
Chinese wrappers for Russian food?
Dude cooking is great. Russia is awesome:)
Not near the original; Use dough for pierogi, the filling is ground pork or pork and beef with grated or ground raw onion seasoned with salt and black pepper, and possibly a little nutmeg. use a ravioli maker(although large for this) Boil in salted water with an onion and a Bay leaf in it, serve with sour cream and a little chive either in broth or without
I’m pretty sure onions must be raw, we have also not been using bread in the filling.
Also, pelmeni are rarely served in consomme. Mint leaves and dill will add good flavor, but sound exotic for the siberian winter :).
Have not tried this recipe so can not judge how good it is.
It’s interesting that the recipe mentions particular cuts of meat – I was looking for this information. We’ve been using a mixture of beef, pork and lamb.
this recipe isvery close to the original.I’m from Belarus and I can tell u that we definetely haven’t heardabout wonton wrappers before.it’s a good idea,though,to reduce the work. in my family we always just made dough like this :sift flour on workingsurface,make a well in the center and add warm water until itgetsto the consistency to roll it out.then put 1 sheet of the dough onto the pelmeni maker,push it through the holes a bit ,being careful not to rip it.then put the filling into the holes and put another sheet of the dough on top,pressing it firmly with the roller until it separate the pelmenis.i just boil themandeatthem with sour cream
The interior of the pelmeni listed probably was okay. However, I doubt veal or much of it in Siberia. Where is the receipe for the dough to be used in a tradtional pelmeni maker, the ones with holes? Also, white Pullman bread might be a stretch.