Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them.
Maria Rozynska leads you through the process of kneading & rolling, filling & shaping, and boiling and/or frying homemade pierogies from scratch. You’ll learn 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 stewed prune filling.
You’ll get a chance to try all the pierogis in class, with toppings like fried onions and sour cream or buttered bread crumbs, and extras can be taken home and frozen (if you can resist eating them long enough).
Maria Rozynska, a power-mom who loves to cook for her family and who one day dreams of running her own kitchen, using the freshest ingredients and lots of love.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.