Best 2 Lobster Pierogies Recipes

Lobster pierogies are a delicious and unique twist on the classic Polish dumpling. These pierogies are filled with a succulent lobster filling and served with a variety of dipping sauces. This article provides three different recipes for lobster pierogies, each with its own unique flavor profile.

The first recipe is for traditional lobster pierogies, made with a dough that is filled with a mixture of lobster meat, butter, onions, and spices. These pierogies are then boiled and served with a simple butter sauce.

The second recipe is for baked lobster pierogies, which are made with a dough that is filled with a mixture of lobster meat, cream cheese, and herbs. These pierogies are then baked until golden brown and served with a tangy tomato sauce.

The third recipe is for fried lobster pierogies, which are made with a dough that is filled with a mixture of lobster meat, mozzarella cheese, and breadcrumbs. These pierogies are then fried until crispy and served with a creamy garlic sauce.

No matter which recipe you choose, you're sure to enjoy these delicious and unique lobster pierogies.

Check out the recipes below so you can choose the best recipe for yourself!

PIEROGIES

Pierogies image

Provided by Food Network

Time 45m

Yield about 24 pierogies

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour, plus more for dusting
3/4 cup milk (soy or whole)
Kosher salt
2 cups mashed potatoes (white or sweet)
1 stick butter or margarine
1 small onion, chopped

Steps:

Combine the flour, milk and 1/4 teaspoon salt in a food processor. Pulse until the dough forms into a ball.
Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares. Drop about 2 teaspoons of mashed potato in the center of a dough square. Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal. Repeat with the remaining dough and potato filling. Place the finished pierogies onto floured sheet pans.
Bring a large pot of salted water to a rolling boil and drop the pierogies in. When they all float to the top, they are done, 3 to 4 minutes. Strain and place in a bowl.
While the pierogies are cooking, in large skillet over medium heat, melt the butter. Add the onions and saute until medium brown, 6 to 8 minutes. Pour over the pierogies, gently toss and serve.

PIEROGIS

Pierogis image

Provided by Bobby Flay

Categories side-dish

Time 4h35m

Yield 10 to 12 dozen

Number Of Ingredients 11

Ingredients

13 cups all-purpose flour
1/4 cup salt
4 eggs
3 tablespoons canola oil
4 cups cold water
8 ounces sour cream or cream cheese
Desired filling (mashed potato and cheddar cheese; mashed potato, mushroom and Swiss cheese; sauerkraut ? make sure that filling is not too watery)
3 tablespoons butter
Sauteed onions, for garnish
Sour cream, for garnish
Chives, for garnish

Steps:

Combine flour and salt in an electric mixer for 30 seconds. In a large bowl, combine eggs, oil, and 3 cups of water. Put electric mixer on a slow speed and add sour cream and egg mixture to the flour mixture. Mix for about 2 1/2 minutes. At this point check the dough and make sure it is creamy and pliable, if it is too sticky, add a bit of flour, if it is not pliable add more water. When dough reaches desired texture, remove from the mixer and let rest on a floured table, covered with plastic wrap, for about 30 minutes.
After 30 minutes, begin working the dough with a floured rolling pin. Roll dough out to a rectangular shape that is 1 to 1 1/2-inches thick. Cut this into quarters. Take 1 sheet and roll out to 1/4-inch thickness. If dough begins to stick, sprinkle it with a bit of flour. Using a 2 to 3-inch cookie cutter, cut dough into circles.
Once circles are cut, roll the circles to 1/8-inch. Place 1 tablespoon of the desired filling in the center of each circle. Lightly wet 1/2 of the edge of the circle with water, fold over and crimp together.
Gently place pierogi into hot salted water that is just under boiling point, about 190 degrees F, and cook for 3 minutes or until pierogi float. Drain.
Melt butter in a large frying pan. Add pierogis and cook until golden brown. Serve with Sauteed onions, a dollop of sour cream and chopped chives.

Tips:

Use fresh lobster meat for the best flavor and texture.
If you can't find fresh lobster meat, frozen lobster meat is a good substitute.
Be sure to cook the lobster meat thoroughly before adding it to the pierogies.
Use a variety of cheeses in the filling for a richer flavor.
Be careful not to overcook the pierogies, or they will become tough.
Serve the pierogies with your favorite dipping sauce.

Conclusion:

Lobster pierogies are a delicious and elegant dish that is perfect for any special occasion. They are relatively easy to make, and they are sure to impress your friends and family. With a little planning and effort, you can create a truly memorable meal that everyone will enjoy.