Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. In this fun, hands-on workshop, Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch.
You’ll start the class with a warm borscht broth, then dive into learning how to make several fillings including: classic dry cottage cheese & potato, savoury sauerkraut, mushroom and onion, as well as delicious dessert pierogies with a sweet fruit filling. There will also be a short presentation on Polish cuisine, and maybe even a traditional folk song or two! You’ll get a chance to try all the pierogies in class with a sour cream and warm caramelized onion topping, and extras can be taken home and frozen (if you can resist eating them on the way home).
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A self-taught cook, Maria Rozynska grew up in a Polish household observing her mother, grandmother and great grandmother knead, roll, shape, mallet and whisk consistently yummy Polish cuisine picking up generations of knowledge. They were recipes traditions worth talking about and ones Maria wanted to spread. What started as a passion turned into a business. Through her cooking school Just Be Cooking, Maria now teaches others how to make their own traditional Polish food while singing songs from the Polish Highlands in order to keep alive her families recipes and traditions. A communal meal follows each of her workshops where guests can eat their creations while songs are sung and stories shared 🙂
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.