Crab Pierogies

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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

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Steps

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In a food processor pulse flour and salt.

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Add eggs and cream cheese process for about 15-20 seconds.

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Slowly add water until dough forms a ball.

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Add more flour if dough is too sticky.

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Let dough rest 20-25 minutes.

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Roll out half the dough.

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Use a large rimmed glass or round cookie cuter to cut out 4-5 inch circles.

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Fill each circle with 1 to 2 tablespoons of filling.

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Fold over ensuring that there is no air inside and edges are sealed.

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Cook about 8-10 at a time in the boiling water.

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Once they rise to the top of the water remove with slotted spoon and top with butter / sauteed onions.

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I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy.

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Mmmm ! enjoy !.

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Ingredients

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eggs, salt, old bay seasoning, flour, cream cheese, water, mashed potatoes, crab claw meat, seasoning, butter, onion