Crab Pierogies

Recipe by Sammit
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
  • Dough
  • 2
    large eggs
  • 14
    teaspoon salt
  • 12
    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
  • sauteed onion
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DIRECTIONS

  • In a food processor pulse flour and salt.
  • Add eggs and cream cheese process for about 15-20 seconds.
  • Slowly add water until dough forms a ball. Add more flour if dough is too sticky
  • Let dough rest 20-25 minutes
  • (Start boiling large pot of water with salt and a little bit of olive oil).
  • Roll out half the dough (roll VERY thin).
  • Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
  • Fill each circle with 1 to 2 Tablespoons of filling
  • 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).
  • 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.
  • I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!
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