Pudahe for the People: The Art of Making Pierogi
with Kat Lewis
Learn the art of making pudahe from a Texas-born Ukrainian woman! What is pudahe? It's pierogi by any other name but the sentiment is the same. Potato and cheese-filled pockets of joy that we've all experienced in some way, shape, or form.
Join Kat as she teaches you the Mykytyn family recipe for making pudahe, as well as how to customize it to make it your own. The goal with this class is for you to walk away with the ability to not only make an Eastern European comfort food, but to also be empowered to put your stamp on any recipe going forward. Come for the pudahe, stay for the stories and dad jokes. See you in the kitchen!
Sunday, February 7 | 1:00 - 3:00p MST
Sunday, February 21 | 1:00 - 3:00p MST
$39/screen
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What to Expect
Make pudahe in real time, step-by-step with an instructor available to answer questions live or in chat
Story telling and sharing throughout the course
Learn how to customize a recipe
Make a dozen pudahe from start to finish, ready to be enjoyed by 2-4 people (or frozen to enjoy later)
A mailed Pudahe sticker to every student :)
What You’ll Need
For the Dough
- 1 1/4 cup AP flour
- 3 tbs of Daisy sour cream (it’s a Mykytyn thing)
- 2 tbs salted butter melted
- 1-4 tbs Whole milk, as needed*
*this is a standby ingredient just incase the dough needs a little more moisture
For the filling (you may have extra filling)
- 1-2 cups of 3-cheese blend (depending on your cheesiness preference)*
- 1 large russet potato
- 1/2 cup your choice of an additional item to add into the filling
Potential options:
- Jalapeño
- Jam
- Left over bbq from last night
- Gouda
- Green onions
- Sausage
- Sauerkraut
- literally anything your heart desires inserted into the little clouds of dumpling joy
*We've always used a mexican cheese blend but feel free to go ham on whatever cheese you love
For par cooking to freeze or eat same day
- 1 stick melted [salted] butter + 1 stick reserved for frying up fresh pudahe
- Sour cream for dipping finished pudahe*
*I enjoy mixing blackberry jam + sour cream to dip my pudahe in, so go wild with what you can/could dip your finished product in!
Equipment
For the Dough
-Rolling pin
-Biscuit cutter or pint glass to cut out pudahe
-Measuring cups + spoons
-Clean work surface
For filling
-Medium to large pot to boil potatos
-Spoon to fill pudahe
For par cooking to freeze or eat same day
-8qt stock pot, or whatever large pot vessel you have on hand
-Slotted spoon for lifting pudahe out of pot
For same day eating
-Pan to fry pudahe
To Freeze for later
-Gallon freezer ziplock bags
-Paper plates
Meet Your Instructor
Kat's favorite place in the world is at a kitchen table surrounded by friends + family, enjoying food, libations and sharing stories.
Her background is in people development for sustainable brands in retail as well as community outreach and marketing. She fell into baking after major knee surgery changed her entire life.
Growing up in a big, loud Ukrainian family in the heart of Houston she has a love for southern food and Texas culture, understands the power of coming from an immigrant family and would absolutely give you a cup of sugar should the need ever arise.
