Crab Rangoon Pierogies

Crab Rangoon Pierogies Super Hungry? Jump to the Recipe

What is a pierogi? If the definition is a potato-filled, pan-fried dumpling; then these CRAB RANGOON pierogies technically qualify.

I dipped my crab rangoon pierogies into my favorite Thai chili ginger sauce (affiliate link) - but I'm sure sweet and sour sauce would do the trick too.

In fact, I might argue that this version of pierogis is better than the traditional recipe. And I'm allowed to say that - my 23&Me test results say I'm 99.8% Eastern European and that just so happens to be where pierogies orinated from. Coincidence? I think NOT!

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Crab Rangoon Pierogies

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1.5 hours 30 minutes
Crab Rangoon Pierogies

Ingredients

  • FOR DOUGH:
  • 2 cups flour + more for dusting & as needed
  • ½ cup warm water
  • 2 eggs
  • pinch salt
  • FOR FILLING:
  • 1 russet potato, chopped & boiled
  • 1 package shredded crab meat (can sub imitation crab)
  • 3 tbsps spicy pepper jelly
  • 4 ozs cream cheese, room temperature
  • 2 green onion or chives + more for topping
  • ¼ cup red onion, finely chopped
  • 4 tbsps butter + more as needed
  • 1 white onion, sliced & sauted for serving (optional)
  • water, for sealing

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Prepare the filling. First, chop and boil the potato until tender, about 20 minutes. Remove from the water and mash until smooth. Cool until no longer steaming when stirred.
  2. For the dough, mix together all ingredients throughly until a thick, sticky dough forms. Continue to work the dough with your hands, adding more flour as needed, and start to knead until a smooth dough forms. Roll into a ball and rest for 30 minutes to 1 hour to relax the gluten. Relaxing the dough will make it easier to work with.
  3. Stir in the crab meat, spicy pepper jelly, cream cheese, green onion and red onion into the mashed potatoes. Mix until incorporated.
  4. Dust a large, clean surface with flour. Using a rolling pin, roll out the dough until it is 1/4 inch thick. Then use a circle cookie cutter or the top of a round drinking glass to create 3 inch wide circles. The excess dough can be re-rolled and cut. Continue until no dough is remaining.
  5. Working one by one, spoon about 1 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. Set aside on a plate lined with paper towels to absorb any excess water.
  6. Melt the butter in a skillet over medium high heat. If using, saute the onions until tender and set aside.
  7. Melt the remaining butter and pan fry the pierogies in small batches. Cook on both sides until the pierogies are golden brown and crispy, about 5-8 minutes per batch. Do not overcrowd the skillet. Repeat until all pierogies are cooked.
  8. Serve cooked pierogies warm with the sauted onions and a spinkling of chives on top. Serve with Thai ginger chili sauce or sour cream. Freeze any remaining pierogies for up to 6 months. Enjoy!
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