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Mon, April 24, 2017, 6:00 PM – 9:00 PM EDT
Now you can learn all you need to know to make your own creative fillings and the secrets to a great dough. Fillings – what is good in a pierogi? Are your fillings the right consistency? Will fillings leak out of the pierogi? Dough – is dough soft yet elastic? How do you make vegan dough? Rolling dough – how to use a dough roller or rolling pin to get dough thin but not too thin. Filling pierogies – how to keep the filling inside and how to pinch them. Autumn will also cover pierogies that explode in the pot or stick to the bottom, and show you how to sauté, describe how to steam, bake, deep fry and boil pierogies.
BRING: a container to take home any pierogies you do not eat.
Autumn Johnston (The Pierogi Lady)