Pierogi Feast

In this class, you will assemble your own Potato, Cheese and Caramelized Onion or Sweet Potato Pierogi. You can even mix and match the fillings to suit different eaters in your household. We will make pierogi dough from scratch and then mix up perfectly seasoned fillings. You will practice techniques for filling and sealing pierogi that are applicable to all types of filled foods, like ravioli, dumplings and tortellini. 

Our menu includes:

• Sweet Potato Pierogi with Sage Brown Butter
• Potato, Cheese and Caramelized Onion Pierogi with Sour Cream

Note: you can choose to make either the sweet potato or the potato, cheese and onion or both. Cheese can be omitted.

All ages welcome and encouraged.

This is a virtual hands-on class. There is some prep required for this class. You’ll receive a detailed ingredients list, prep instructions and recipes at least 1 week before class. No special tools or ingredients needed (see below). You will have freezable leftovers!

What You Need:

• 4 cups flour
• salt
• pepper
• 2 eggs
• water
• 1-2 pound sweet potatoes, scrubbed and baked with skins on, allow to cool
• 1-2 pounds russet potatoes, peeled and diced
• 3 yellow onions, diced small
• 2 tablespoons extra virgin olive oil
• 6 tablespoons unsalted butter
• ¾ cup farmers cheese (or ricotta, strained or cream cheese)
• dill, optional
• sour cream, optional
• ½ cup sage leaves

Equipment:

• Mixing bowls
• Potato masher or ricer
• Knife
• Cutting board
• Measuring cups
• Wooden/mixing spoons
• Spatula
• Sauté pan or skillet
• Medium pot
• Sheet pans
• Bench/dough scraper
• Rolling pin
• Round biscuit cutters or jar lids or a glass
• Fork
• Large pot
• Strainer