Brisket Perogies
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Brisket PerogiesThis 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.2 user reviews.
This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 7373 cal |
| pro | 3 g3g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 9 g9g carb |
| fibre | 00 fibre |
| chol | 11 mg11mg chol |
| sodium | 121 mg121mg sodium |
| potassium | 40 mg40mg potassium |
| % RDI: | - |
| iron | 55 iron |
| folate | 1111 folate |
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 tbsp vegetable oil
- 2 onions , chopped2 onions, chopped
- 8 oz cooked brisket , chopped8 oz cooked brisket, chopped
- 1 egg 1 egg
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- Savoury Perogy Dough recipe Savoury Perogy Dough recipe
Preparation
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.
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.
Source : Canadian Living Magazine: March 2011
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