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Baked Crab Pierogi (Stuffed Dumplings)

A crab meat stuffed dumpling crab appetizer recipe

  • Dough
  • 3 cups unbleached flour
  • 3/4 cup warm water
  • 2 egg yolks
  • 1 1/2 tsp. salt (optional)
  • 1 1/2 tbsp. onion powder
  • 4 1/2 tbsp. vegetable oil
  • Filling
  • 1 lb. backfin lump crab meat
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp. Old Bay seafood seasoning
  • 1/2 cup chopped celery

Preheat oven to 400 degrees.

To prepare the dough, whisk the water, egg yolks, salt, onion powder and vegetable oil in a large bowl. Slowly mix in the flour adding enough to absorb the liquid and remove the lumps. Continue to slowly add flour until the liquid is absorbed and all lumps are removed. Knead the dough for five minutes, then allow it to rest for 20-30 minutes. Roll out the dough thinly and cut it into 3½ - 4 inch circles or squares.

To prepare the filling, gently fold the mayonnaise, celery, and Old Bay seasoning into the crab meat. Avoid breaking up the crab lumps.

Fill the dough with tablespoons of the crab filling. With a fingertip dipped in water, lightly moisten half of the dough shape. Fold it over, being careful to keep the filling in the middle, and seal by crimping with your fingers.

Place the dumplings on a lightly greased cookie sheet. Brush with the egg whites. Bake at 400 degrees for 18 minutes.

Yields 30-36.

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