Learn how to build homemade pierogi using touch, texture, organization, and sensory awareness.

In this Technique Monday episode, Chef Riq continues the Pasta & Dumplings series with a blind-friendly approach to rolling dough, portioning filling, folding, and sealing pierogi with confidence. You’ll learn how to recognize the right dough texture, avoid overfilling, and use your hands to check the seal before cooking.

Ready to build more confidence in the kitchen through sound, touch, aroma, texture, and repeatable systems?

Visit UnseenCuisine.com to learn more about The Culinary Cockpit™ Foundations Course and continue your journey.

Cooking for every sense. Confidence for every cook.


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