Crab Pierogies

Directions

1. 1
   In a food processor pulse flour and salt.
2. 2
   Add eggs and cream cheese process for about 15-20 seconds.
3. 3
   Slowly add water until dough forms a ball. Add more flour if dough is too sticky
4. 4
   Let dough rest 20-25 minutes
5. 5
   (Start boiling large pot of water with salt and a little bit of olive oil).
6. 6
   Roll out half the dough (roll VERY thin).
7. 7
   Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
8. 8
   Fill each circle with 1 to 2 Tablespoons of filling
9. 9
   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).
10. 10
    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.
11. 11
    I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!