The Starving Chef Recipe: Crab Rangoon Pierogi

By Felicia Vargo, The Starving Chef

What is a pierogi?

If the definition is simply a potato-filled, pan-fried dumpling, then these crab rangoon stuffed pierogies technically qualify.

Crab Rangoon Pierogi

Prep time: 60 minutes
Cook time: 30 minutes
Makes: 24 pierogi

Ingredients

For the Dough:
2 C flour + more for dusting
½ C warm water
2 eggs
Pinch salt

For the Filling:
1 russet potato
2 C shredded crab
3 T spicy pepper jelly
4 oz. cream cheese, room temperature
2 green onions + more for topping
¼ C red onion, finely chopped
4 T butter + more as needed
1 white onion, sautéed for serving
1 C water, for sealing
Thai ginger chili sauce, for serving
Sour cream, for serving

Here’s How

1. Chop and boil the potato until tender. Remove from the water and mash until smooth. Cool until no longer steaming. Stir the crab meat, spicy pepper jelly, cream cheese, green onion and red onion into the mashed potatoes.
2. For the dough, mix together all ingredients thoroughly until a thick, sticky dough forms. Continue to work the dough with your hands, adding more flour as needed, and knead until a smooth dough forms. Roll into a ball and rest for 30 minutes to one hour.
3. Dust a large, clean surface with flour. Using a rolling pin, roll out the dough until it is a quarter-inch thick. Then use a circle to create three-inch-wide circles.
4. Working one by one, spoon about one tablespoon of the potato crab mixture onto the center of each dough wrapper. Dab your fingers in a small bowl of water and rub along the edges. Pinch, twist or fold the edges together.
5. Pan fry the pierogies in small batches. Cook on both sides until the pierogies are golden brown and crispy, about five to eight minutes per batch. Do not overcrowd the skillet. Repeat until all pierogies are cooked.
6. Serve cooked pierogies warm with sautéed onions and a sprinkling of green onion on top and a side of Thai ginger chili sauce or sour cream for dipping. Freeze any remaining pierogies for up to six months. Enjoy!

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