Recipe courtesy of Ari Nieminen

Siberian Pelmeni

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  • Total: 18 min
  • Prep: 15 min
  • Cook: 3 min
  • Yield: 6 to 8 servings
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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


  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.
  4. Ingredients per serving: .
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