Learn how to create handmade gluten-free wonton, pierogi and dumpling wrappers in the comfort of your home.
One of the hardest things about going gluten free is missing traditional family recipes and holiday favorites. Wonton’s dumplings and pierogi are especially hard because there are very few places where you can even buy a commercially made gluten free option.
Hi, I’m Chef Alina
After 15 years as an award-winning pastry chef and restaurant owner, I was diagnosed with an autoimmune condition and told that I needed to go gluten free. I spent years converting my award-winning recipes to gluten free, and making all of the mistakes along the way so that you don’t have to.
I have been featured in numerous publications and TV shows, including five appearances on Food Network and now I am sharing all of my knowledge and experience with you.
As Featured In:
Gluten Free Wonton & Pierogi with Chef Alina
We can do a lot with our hands and a rolling pin! I will be demonstrating how to roll the doughs by hand and I will discuss how to roll with a machine.
This class will center around mastering the process of making these doughs without gluten. Chef Alina will show you her industry secrets to making wonton, pierogi and dumplings that taste as good as traditional. In the end, you will have all the tools to re-create your family favorites or create new family favorites with the pierogi and crab (or lobster) Rangoon filling recipes that are included with the class.
Wonton & Pierogi Class
- Wonton dough – revolutionary new gluten free technique
- Pierogi / dumpling dough
- Rolling, cutting, and filling different shapes
- Potato Cheddar Pierogi recipe
- Crab / Lobster Rangoon recipe