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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
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