Every culture has their comfort food and warm, hearty Polish pierogi 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 homemade pierogi from scratch.
You’ll start the class with a warm borscht broth, then roll up your sleeves (literally) and dive into learning how to make several pierogi with fillings including: farmers cheese with potato, savoury sauerkraut with mushroom and onion, delicious dessert pierogi with sweet cherry filling. One half of the class will be working with gluten-free dough while the other with standard dough.
Singing while making food, or indeed during any work, is a deeply Polish tradition. While we work guests enjoy a traditional folk song or two by Maria. There will also be a short presentation on Polish cuisine and you’ll get a chance to try all your pierogi (both gluten-free and standard) in class with a sour cream and warm caramelized onion topping. Extra Polish dishes pre-made by Maria are also served and extras can be taken home and frozen (if you can resist eating them on the way home 😉
Now with #glutenfree recipes too!
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 Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.