Pierogi are the staple of Polish cuisine. You can fill them with anything you love – pork, beef, cabbage, wild mushrooms, blueberries, strawberries, quark. Your culinary imagination is the limit.
Pierogi come in different sizes, but always in the same shape. Or do they? During our 2.5-hour workshop, we will prepare two or three types of pierogi, including the famous ruskie (Ruthenian pierogi) with quark, boiled potatoes, and sautéed onions or artisan meat pierogi with minced pork. Our chefs will also tell you about the methods of sealing pierogi and their local varieties.
The workshop will take place in a traditional Polish restaurant in the city centre and it will be conducted by our food expert and an active cook.
