Brisket Perogies By Adell Shneer and The Test Kitchen

By EdieK

This filling is the perfect way to use up leftover brisket. (Looking for a brisket recipe? Check out canadianliving.com.) Enjoy these as boiled dumplings in soup for a satisfying meal.

Ingredients

• 1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
• 2 onions , chopped2 2oniononions, chopped
• 8 oz cooked brisket , chopped8 8oz oz(227 g) (227 g) cooked brisket, chopped
• 1 egg 1 1eggeggs
• 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
• Savoury Perogy Dough recipe Savoury Perogy Dough recipe

Details

Servings 36
Adapted from canadianliving.com

Preparation

Step 1

In skillet, heat oil over medium heat; cook onions, stirring occasionally, until golden, about 10 minutes.

In food processor, pulse together brisket, egg, salt and pepper until coarse. Add onions; pulse just to combine.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) round cutter, cut into rounds. Place 1 tsp filling on each round.

Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal. Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes. With slotted spoon, remove to colander to drain.