Hands-On Pierogi Masterclass (Polish Dumplings)

Over ons

No visit to Poland is complete unless you eat Poland's famous dumplings: pierogi. Or, even better, learn to make them yourself! 

• Our cooking class is probably the safest experience in Warsaw you can choose these days. You prepare your own food and... it is thouroughly cooked. All satefy measures are rigolously observed: limited capacity, desinfections between classes, masks for the quests and the host. The venue is large enough to allow for 2 metres distance between participants at all stages of the class. Guests enter directly from the street.

Pierogi are a delicious comfort food, so tasty and fun to make. Surprise your family and friends and serve them some homemade dumplings after you come back from Warsaw. They will love it!

After a short introduction on pierogi and its origins, we will prepare dumplings. You will learn how to knead the dough, various folding techniques, and easy hacks that make them really tasty. The name of this dish most likely derives from the Polish verb "to drink", which makes pierogi the ultimate choice for party food. 

The class ends with big pierogi meal, so we strongly advise you to come hungry!

Please note: discounts are available for larger groups so please let us know when you book. French language workshop available upon request for private classes only. 

Menu

Food:

• Dumplings: meat or vegetable 

Drinks:

• tasting of delicious Polish liqueurs or a soft drink

Please let us know if you have any dietary requirements when you book. 

Schema

10:00 am Lunch session:

• 10:00 am: Start of the class (washing hands, putting on aprons)
• 10:05 am: Introduction, dough-making
• 10:20 am: Filling-making and seasoning
• 10:40 am: Dough-rolling
• 11:00 am: Pierogi-making and cooking
• 11:30 am: Lunch time
• 12:00 pm: End of the class

12:30 pm Afternoon session:

• 12:30 pm: Start of the class (washing hands, putting on aprons, selecting drinks)
• 12:40 pm: Introduction, dough-making
• 12:50 pm: Filling-making and seasoning
• 1:00 pm: Dough-rolling
• 1:20 pm: Pierogi-making and cooking
• 2:00 pm: Lunch time
• 2:30 pm: End of the class

5:30 pm Dinner session:

• 5:30 pm: Start of the class (washing hand, putting on aprons, selecting drinks)
• 5:40 pm: Introduction, dough making
• 5:50 pm: Filling making and seasoning
• 6:10 pm: Dough-rolling
• 6:20 pm: Pierogi making and cooking
• 7:00 pm: Dinner time
• 7:30 pm: End of class

The exact duration of the class also depends on the number of participants.