Crabpierogies Recipes

CRAB PIEROGIES

Steps:

• 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!

CHESAPEAKE BAY PIEROGIES

Steps:

• Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
• Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
• Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
• In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
• Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.

PIEROGIES

Steps:

• Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
• Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
• Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
• Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.