Crab Pierogies

Delight your taste buds with these indulgent Crab Pierogies, a fusion of Eastern European comfort food and coastal elegance. Featuring a tender, homemade dough encasing a creamy filling of fresh crab meat, tangy cream cheese, and aromatic green onions, these pierogies offer a perfect blend of richness and savory flavor. Boiled until tender and finished with a golden sauté in butter, they’re served with a dollop of sour cream and a sprinkle of fresh dill for an irresistible touch. Perfect as a unique appetizer or a decadent main course, this recipe is a seafood lover's dream. Ready in just an hour, these homemade crab pierogies combine impressive flavors with approachable preparation, making them a standout addition to your table.

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 large Egg
• 1 cup Sour cream
• 2 tablespoons Unsalted butter
• 0.5 teaspoons Salt
• 1 cup Cooked crab meat
• 4 ounces Cream cheese
• 2 tablespoons Green onions, chopped
• 0.5 teaspoons Garlic powder
• 0.25 teaspoons Black pepper
• 3 tablespoons Butter (for sautéing)
• 0.5 cup Sour cream (for garnish)
• 1 tablespoon Fresh dill (optional, for garnish)

Directions

Step 1

In a large bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter. Mix until a rough dough forms.

Step 2

Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3

In a medium bowl, prepare the filling by combining the crab meat, cream cheese, chopped green onions, garlic powder, and black pepper. Mix until well combined and set aside.

Step 4

After the dough has rested, roll it out on a floured surface until it is about 1/8-inch thick. Use a 3-inch round cutter or glass to cut out circles.

Step 5

Place a small spoonful (about 1 teaspoon) of the crab filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for an extra seal.

Step 6

Bring a large pot of salted water to a gentle boil. Working in batches, drop the pierogies into the water and cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 7

In a large skillet, melt 3 tablespoons of butter over medium heat. Add the cooked pierogies in batches and sauté until golden brown on both sides, about 2–3 minutes per side.

Step 8

Serve the pierogies warm with sour cream on the side, and garnish with fresh dill if desired.

Nutrition Facts

Serving size	(1084.2g)

Amount per serving	% Daily Value*
Calories	2862.5

Total Fat 178.3g	0%
Saturated Fat 104.7g	0%
Polyunsaturated Fat 3.6g
Cholesterol 812.6mg	0%
Sodium 4384.6mg	0%
Total Carbohydrate 211.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 24.5g
Protein 108.0g	0%

Vitamin D 75.1IU	0%
Calcium 876.5mg	0%
Iron 14.7mg	0%
Potassium 1429.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 15.0%

Carbs: 29.3%