Crab Pierogies - cooking recipe

Ingredients

Dough
2 large eggs
1/4 teaspoon salt
1/2 teaspoon Old Bay Seasoning (add more or less to your liking)
2 cups flour
2 ounces cream cheese (or sour cream(but we prefer cream cheese)
water (teaspoons at a time)
Filling
about 1 1/2 cups of leftover homemade mashed potatoes
1 cup crab claw meat
1 teaspoon Old Bay Seasoning
lemon dill seasoning or a citrus seasoning
Fry with
butter
sauteed onion

Preparation

In a food processor pulse flour and salt.
Add eggs and cream cheese process for about 15-20 seconds.
Slowly add water until dough forms a ball. Add more flour if dough is too sticky
Let dough rest 20-25 minutes
(Start boiling large pot of water with salt and a little bit of olive oil).
Roll out half the dough (roll VERY thin).
Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
Fill each circle with 1 to 2 Tablespoons of filling
Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie).
Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions.
I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!