Eastern European Comfort Food, Reimagined: Pierogi
Plant-Based Pierogi
Think pierogi are off the table if you're not eating meat or dairy?
Think again. In this hands-on class, you'll discover that Poland's
most beloved dumplings are every bit as satisfying, and arguably more
exciting, when made plant-based.
Courtney Fraley and Adam Head, MasterChef alumnus, team up
to guide you through the art of hand-folded pierogi from scratch.
Together they'll show you that vegan cooking isn't about sacrifice —
it's about technique, creativity, and a little bit of Eastern European
magic.
You'll make two classic fillings side by side:
• Caramelized Onion & Potato — silky mashed potatoes with golden
slow-cooked onions and a hit of nutritional yeast for depth of flavor
• Mushroom & Sauerkraut — earthy, tangy, and boldly umami-packed,
served with fresh dill
You'll learn to make the dough by hand, fill and fold each dumpling,
then finish them in the pan until golden and crispy. No dairy. No
compromise. Just really, really good food.
Perfect for curious omnivores, flexitarians, and anyone who has ever
underestimated a dumpling.
Eastern European Comfort Food, Reimagined: Pierogi
Plant-Based Pierogi
Think pierogi are off the table if you're not eating meat or dairy?
Think again. In this hands-on class, you'll discover that Poland's
most beloved dumplings are every bit as satisfying, and arguably more
exciting, when made plant-based.
Courtney Fraley and Adam Head, MasterChef alumnus, team up
to guide you through the art of hand-folded pierogi from scratch.
Together they'll show you that vegan cooking isn't about sacrifice —
it's about technique, creativity, and a little bit of Eastern European
magic.
You'll make two classic fillings side by side:
• Caramelized Onion & Potato — silky mashed potatoes with golden
slow-cooked onions and a hit of nutritional yeast for depth of flavor
• Mushroom & Sauerkraut — earthy, tangy, and boldly umami-packed,
served with fresh dill
You'll learn to make the dough by hand, fill and fold each dumpling,
then finish them in the pan until golden and crispy. No dairy. No
compromise. Just really, really good food.
Perfect for curious omnivores, flexitarians, and anyone who has ever
underestimated a dumpling.
