Pierogi, pirogi, pirohy…or however you decide to say it, they all are tasty little dumplings! By popular request of Heirloom class participants, we are bringing all things pierogi to you! Guest chef Marianna Stepniewski will take us through the origin of these little guys and the variations between sweet and savory fillings and cooking method of boiled or pan-fried. Come learn how to make the dough, fill, perfect your crimping technique, cook then eat!
Menu Creation:
• Carrot and caraway pierogies
• Roasted leek, fennel, and mushroom pierogies
• Brandied apple and Farmer’s cheese sweet pierogies with buttermilk creme anglaise