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!
Crab Rangoon Pierogies
- 1 russet potato chopped & boiled
- 1 packages shredded crab meat can sub imitation crab
- 3 tablespoons spicy pepper jelly
- 4 oz cream cheese room temperature
- 2 green onion or chives + more for topping
- ¼ cup red onion finely chopped
- 4 tablespoons butter + more as needed
- 1 onion sliced & sauted, for serving
- water for sealing
- 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.
- 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.
- Stir in the crab meat, spicy pepper jelly, cream cheese, green onion and red onion into the mashed potatoes. Mix until incorporated.
- 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.
- 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.
- Melt the butter in a skillet over medium high heat. If using, saute the onions until tender and set aside.
- 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.
- 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!