Crab Pierogies

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's Pierogie [peer-Oh-Gee] Potato Pierogies Perogies Potato Pierogi

• Ready In: 55 mins
• Yields: 25-35 pierogies

Ingredients

• Dough

• 2  large eggs
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon  Old Bay Seasoning (add more or less to your liking)
• 2  cups flour
• 2  ounces cream cheese (or sour cream(but we prefer cream cheese)
•  water (teaspoons at a time)

• Filling

•  about 1 1/2 cups of leftover homemade mashed potatoes
• 1  cup  crab claw meat
• 1  teaspoon  Old Bay Seasoning
•  lemon dill  seasoning or   a citrus  seasoning

• Fry with

•  butter
•  sauteed onion

Directions

1. In a food processor pulse flour and salt.
2. Add eggs and cream cheese process for about 15-20 seconds.
3. Slowly add water until dough forms a ball. Add more flour if dough is too sticky
4. Let dough rest 20-25 minutes
5. (Start boiling large pot of water with salt and a little bit of olive oil).
6. Roll out half the dough (roll VERY thin).
7. Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
8. Fill each circle with 1 to 2 Tablespoons of filling
9. Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie).
10. Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions.
11. I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!