Philadelphia’s Mom-Mom’s Kitchen started out as a roving food cart and then in 2018 opened a sit-down brick and mortar location in Bridesburg, which was featured in an 2020 episode of Diners, Drive Ins and Dives.  The Bridesburg location closed during the pandemic, but they maintained a pandemic era take-out spot on South Street next to the venerable dive bar, Bob and Barbara’s. They most recently opened a restaurant in Philadelphia’s Port Richmond neighborhood in collaboration with Carbon Copy Brewing.  Mom-Mom’s Kitchen also sells frozen pierogis at the Port Richmond restaurant and at the Headhouse Square Farmer Market.

The Dumplings: We picked up a bag of a dozen frozen vegan potato pierogi at the farmers market. The pierogi dough is made with flour, oatmilk, and margarine, and the filling is made of potato, oatmilk, margarine, garlic and salt and pepper.  The bag has cooking instructions printed on it, including several “pro tips”.  I boiled the pierogi and then tossed them in a pan with a lot of cooked onions and some Earth Balance (vegan butter substitute) and let them fry a little bit.  These vegan pierogi were delicious, although cooking most things with a lot of sauteed onions and some buttery spread will taste good.  A dozen frozen pierogi weighs around a pound, and one bag makes a good dinner for two.

The Location:  Mom-Mom’s Kitchen has a stall at the Headhouse Square Farmers Market.  The market is located on South 2nd Street between Pine and Lombard streets in the Society Hill neighborhood of Philadelphia, PA. The history of the market dates back to 1745, and the market building is one of the oldest surviving market buildings in the U.S.  The Market is open year-round from 10am to 1pm.