Third Crab Pierogi Recipe

Make dough

In a large bowl, combine 3 cups flour and 1 tsp salt. Make a well, add 1 egg, 2 tablespoons melted butter and 3 tablespoons warm water. Mix until a shaggy dough forms, then knead on a floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Wrap in plastic and rest at room temperature for 30 minutes.

After resting, roll dough to about 1/16" (2 mm) thickness and cut into 3" (7–8 cm) circles using a cutter or glass. Keep circles covered with a damp towel while filling to prevent drying.

Prepare filling

In a medium bowl, gently fold together 10 oz picked blue crab meat, 1 cup ricotta, 3 oz blueberries, 1 finely minced shallot, 1 chopped garlic scape, 1 teaspoon lemon zest, 1 tablespoon minced chives, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. If the blueberries release a lot of juice and the mixture becomes too wet, sprinkle 1 teaspoon cornstarch and fold gently to bind. Keep filling chilled while assembling.

Portion filling into roughly 1 tablespoon portions so each pierogi gets about 1 tbsp of filling (adjust slightly for size).

Fill and seal

Place a dough circle on your palm or work surface, add about 1 tablespoon of filling to the center. Lightly wet the edges of the dough with water, fold over to form a half-moon, and press to seal. Crimp edges with a fork or pleat them to ensure a tight seal. Repeat until all dough or filling is used (yields ~18–22 pierogi depending on size). Keep assembled pierogi covered with a damp towel.

Boil

Bring a large pot of salted water to a gentle boil. Add pierogi in batches (don’t overcrowd). When they float, cook 1–2 minutes more to ensure the dough is cooked through (total ~4–5 minutes from drop). Remove with a slotted spoon and drain briefly on a rack or plate.

Pan-finish (optional, recommended)

Heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium heat. Add boiled pierogi in batches and sear until golden-brown and crisp on both sides, about 1–2 minutes per side. Transfer to a warm plate while you finish the rest.

Make sauce

In a small bowl, whisk together 1 cup sour cream (smetana), 1 tablespoon white miso, 1 tablespoon lemon juice, and up to 1 tablespoon water to reach a smooth, spoonable consistency. If using the optional reserved crab roe or extra 1 oz crab meat, fold it gently into the sauce for extra crab flavor. Season with 1/2 teaspoon salt or to taste. Chill until ready to plate.

Cook bacon and scapes

In a skillet over medium heat, add 4 oz bacon lardons and cook until the fat renders and the bacon is crisp-tender, about 6–8 minutes. Remove and drain on paper towels, leaving about 1–2 tablespoons of bacon fat in the pan. Add 1 tablespoon butter and 2 sliced garlic scapes to the pan with remaining bacon fat and sauté briefly (1–2 minutes) until the scapes are fragrant and just tender. Return the bacon to the pan and toss with 1/4 teaspoon black pepper. Keep warm.

Place 3–4 pierogi per serving on a warmed plate. Spoon 1–2 tablespoons of the crab miso smetana alongside or over each pierogi. Scatter the bacon and garlic scape mixture over the pierogi and around the plate. Add a few additional fresh blueberries and microgreens or chopped chives for brightness. Serve with lemon wedges on the side for squeezing.

Enjoy immediately while pierogi are warm. Leftover sauce keeps up to 2 days refrigerated; assembled and boiled pierogi can be refrigerated for 1 day or frozen for up to 1 month (freeze on a tray then transfer to a bag). Reheat by searing from frozen or boiling briefly then pan-frying for best texture.