Best 4 Crab Pierogies Recipes

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Pierogies, a delectable dumpling dish, take center stage in this culinary journey, promising a symphony of flavors and textures. Originating from Eastern Europe, these delectable pockets of joy have captivated taste buds for centuries. In this comprehensive guide, we embark on a culinary adventure, exploring a diverse selection of pierogi recipes that showcase the versatility and creativity of this beloved dish.

From the classic potato and cheese filling to the savory indulgence of sauerkraut and mushroom, each recipe promises a unique taste experience. Whether you prefer the simplicity of boiled pierogies or the golden crisp of pan-fried delights, this collection caters to every palate and cooking preference.

For those seeking a vegetarian delight, the spinach and feta filling offers a delightful combination of flavors and textures, while meat lovers will relish the hearty goodness of the beef and cabbage filling. And for a taste of the sea, the crab and cream cheese filling promises a luxurious treat, sure to impress even the most discerning foodie.

With detailed instructions, helpful tips, and a treasure trove of variations, this definitive guide to pierogies ensures success in your culinary endeavors. So, gather your ingredients, don your apron, and prepare to embark on a delicious journey into the world of pierogies, where every bite is a celebration of taste and tradition.

Let's cook with our recipes!

HOMEMADE PIEROGI



Homemade Pierogi image

Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 dozen.

Number Of Ingredients 16

5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley

Steps:

  • In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

CRAB PIEROGIES



Crab Pierogies image

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

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)
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
butter
sauteed onion

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!

LOBSTER PIEROGIES



Lobster Pierogies image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 13

1 recipe pierogie dough, recipe follows
2 pounds Yukon gold potatoes peeled and quartered
8 ounces black truffle butter
2 tablespoons chopped chives
1 pound cleaned and diced lobster meat
Salt and pepper, to taste
3 tablespoons butter
2 cups flour
4 ounces sour cream
2 ounces butter, softened
1 egg
1 tablespoons of chopped chives
Salt and pepper to taste

Steps:

  • Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.
  • To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.
  • Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

CHESAPEAKE BAY PIEROGIES



Chesapeake Bay Pierogies image

Make and share this Chesapeake Bay Pierogies recipe from Food.com.

Provided by Foxxyladyone

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces lump crabmeat, flaked
1 scallion, minced
1/4 cup minced red bell pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning, divided
1/4 teaspoon original Tabasco sauce
1/2 cup seasoned dry bread crumb, divided
1 (17 ounce) box mrs. t's potato and cheddar pierogies
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 270.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 50.9, Sodium 731.5, Carbohydrate 19, Fiber 1.1, Sugar 3.3, Protein 15.3

Tips:

  • For the perfect pierogi dough, use a combination of all-purpose flour and semolina flour. Semolina flour will give the dough a slightly chewy texture and help prevent it from becoming too sticky.
  • Don't overwork the dough. Overworking will make the dough tough. Mix the ingredients just until they come together, then knead the dough for a few minutes until it is smooth and elastic.
  • When rolling out the dough, use a lightly floured surface to prevent the dough from sticking. If the dough becomes too sticky, add a little more flour.
  • To make sure the pierogies are cooked evenly, cook them in batches. Do not overcrowd the pot, or the pierogies will not cook evenly.
  • Serve the pierogies immediately with your favorite toppings. Some popular toppings include melted butter, sour cream, caramelized onions, and bacon bits.

Conclusion:

Crab pierogies are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their delicate flavor and crispy texture, crab pierogies are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting recipe to try, give crab pierogies a try. You won't be disappointed!

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