Crawfish Pierogies With Grilled Spring Onions

“Pierogies were something I used to make with my father and grandmother. I have been trying other ways to put a new spin on them.” – Sue Zemanick

Crawfish Pierogies With Grilled Spring Onions
Serves 12
A unique crawfish appetizer.
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  1. 24 green onions, root end removed
  2. 2 teaspoons olive oil
  3. Salt
  4. Ground black pepper
  5. 1/2 lime
  6. 1 cup crème fraîche
  7. 2 1/2 teaspoons thinly sliced chives, divided
  8. 1 1/2 teaspoons butter
  9. 1/2 teaspoon chopped shallot
  10. 1/2 teaspoon chopped garlic
  11. 1/4 teaspoon chopped thyme
  12. 1 cup mashed potatoes
  13. 1/2 cup shredded Gruyère cheese
  14. 3/4 cup crawfish tails, cut in 1/2-inch pieces
  15. 4 1/2 teaspoons hot sauce, such as Crystal
  16. Pierogi Dough, recipe follows
  17. 2 tablespoons canola oil or clarified butter
  1. Preheat grill or grill pan to medium-high (350° to 400°).
  2. In a medium bowl, combine green onions and olive oil. Add salt and ground black pepper to taste, and toss to coat. Grill until tender, then remove from heat. Squeeze lime over green onion mixture, and set aside.
  3. In a small bowl, combine crème fraîche and 2 teaspoons chives. Cover, and refrigerate until needed.
  4. In a small saucepan, add butter, and cook over medium heat until melted. Add shallot, garlic, and thyme. Cook until tender. Add potatoes, cheese, crawfish, remaining 1/2 teaspoon chives, and hot sauce; stir to combine. Add salt and ground black pepper to taste. Set aside.
  5. Bring a large pot of water to a boil.
  6. Divide Pierogi Dough in half, and cover half with plastic wrap. On a well-floured surface, roll 1 dough piece to about a 1/16-inch thickness. With a round 3-inch pastry cutter, cut out circles. Repeat with remaining dough. Do not re-roll scraps. Using a pastry brush or your finger, moisten half of each circle with water. Place about 1 teaspoon of filling in the center of each circle. Pinch dough ends together, ensuring a tight seal and creating a crescent shape. Repeat with remaining dough.
  7. Place finished pierogies in boiling water, in batches, and cook 3 to 4 minutes. Remove from water, place on a clean towel, and set aside.
  8. In a nonstick pan, warm canola oil over medium heat. Place a single layer of pierogies in the pan. Lightly brown each side, and serve with reserved crème fraîche mixure and grilled green onions.
  1. Pierogies can be transferred to an airtight container (layered between wax paper) and frozen at the end of Step 7.
Louisiana Cookin
Pierogi Dough
Yields 36
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  1. 1/3 cup butter
  2. 1/3 cup water
  3. 2 3/4 cups all-purpose flour
  4. 1 teaspoon kosher salt
  5. 2 large eggs, lightly beaten
  1. In a small saucepan, add butter and 1/3 cup water. Cook over medium heat until butter is melted. Set aside.
  2. In a large bowl, combine flour and salt, making a well in the center. Place eggs in center of the well, and add butter mixture. Using a fork, slowly pull flour mixture into the well until a soft dough forms. Do not overwork. Cover dough in plastic wrap, and let rest at room temperature at least 1 hour.
Louisiana Cookin





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