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 recipe #48587 Potato Pierogi
Provided by Sammit
Categories Crab
Time 55m
Yield 25-35 pierogies
Number Of Ingredients 12
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!
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