Siberian Pelmeni > See this recipe on-air on 12/13/2001 at 10:00 AM ET. > Recipe available for a limited time only. Why? Recipe courtesy Ari Nieminen 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 Ingredients per serving: 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 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. Yield: 6 to 8 servings Prep Time: 15 minutes Cook Time: 3 minutes