Hello from Marta!


Pierogi, also known as Polish dumplings, are one of the most popular foods in my part of the world! Each one is a little hand-made parcel of deliciousness which is both heart-warming to eat and relaxing to make. My mother was a cook and, like in many Polish families, we would often all get together to make our meals, dividing up the process of making the filling, then the dough, then finally putting them together and cooking them. Whilst all of this took a bit of time, it was a chance, and still is, to sit together at home around a table and enjoy each others' company. Naturally, although it takes a bit of time to prepare, everything, once cooked, is eaten in a flash! I really look forward to teaching you the skill and pleasure of making pierogi at home. Once you've tasted how delicious they are, you'll understand why they are eaten so quickly!

I host this cooking class from my home in Krakow. I look forward to having you as a guest in my kitchen. Whilst we will be concentrating on making great pierogi, we will also have a chance to talk about anything else as well. I will be happy to share with you a bit more in general about life and culture in Poland, and look forward to learning from you too.

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How can we help you?

Frequently Asked Questions

Do I need to bring anything to the class?
Just yourself! I will provide everything you need for the class, including aprons, utensils and ingredients.
Do I need to have previous experience cooking to join this class?
Not at all. The Pierogi Power class is suitable for complete beginners, but more experienced cooks will also find the class very useful.
Is the class suitable for children?
Yes. We’ve had children as young as 4 enjoying and learning from the class. We even provide child-sized aprons. Children up to the age of 10 are half price.
I have a food allergy. Is this is problem?
I always try my very best to build the menu around those who have special dietary needs, but please contact me first by phone (+48 661 921 707) or email (marta@eataway.com) to discuss your particular needs before booking.
I am a vegetarian / vegan. Is the Pierogi Power class suitable for me?
Absolutely. Most Polish Pierogi are actually vegetarian anyway, but please make a note of this when you are booking so that I can be sure to have everything prepared correctly before your arrival. When you book online, you will be given the opportunity to add a message to me, and this is a good moment to mention the fact that you are vegan or vegetarian. You do not have to contact me before booking.
How long does the class last?
Between 2 and a half and 3 hours.
How much does the Pierogi Power cooking class cost?
The class costs 240 PLN per person, which is approximately 45 GBP / 60 USD / 52 EUR (at time of writing). When you book online, you can choose which currency you prefer to pay in my selecting the currency icon at the very top of the page. Children up to 10 years old are half price.
How do I find your place?
When you complete your booking online, you will receive a confirmation note which gives you the address and some extra tips about how to reach my place easily by tram, taxi or on foot. My place is less than 10 minutes by taxi from Krakow's Old Town. There is also a map at the bottom of this page showing the location of my place.
What is the refund / cancellation policy?
In the unlikely event of the class being cancelled, you will be contacted and receive a full refund. If you have to cancel, as long as the cancellation is made more than 72 hours in advance, you will receive a full refund. If you cancel between 72 and 24 hours before the class, you will receive a refund of 50% of your payment. If you cancel less than 24 hours before the cooking class, you will not receive any refund. The full refund and cancellation policy can be found on the booking site (https://eataway.com/terms-conditions).
Can I eat the food we make? Will there be something to eat or drink during the class?
Of course! In addition to the pierogi that we will make together, I also always provide some snacks, soup and a pudding, normally a home-made cheesecake or apple pie. Water, freshly-made fruit compote, tea and coffee are also provided. You will not leave hungry!
Can I book the class privately, or for a private group?
Yes. For private classes or private groups, please contact me first by phone (+48 661 921 707) or email (marta@eataway.com). Special arrangements can also be made for hen parties, team-building events and so on, which can also include a full 5-course meal after the classes.
Can I get the recipe at the end of the class?
Better still, you can get the recipe right here! Please see the recipe for my home-made pierogies just below on this page!

Recent Reviews

Marta's Pierogi Recipe


2 (cooked and peeled) potatoes
1 small spoon of salt
40 grams unsalted butter or olive oil
2 white onions (finely chopped)
250 grams cottage cheese (also known as farmer’s cheese)
Freshly ground black pepper
2 cups (about 500 grams) all-purpose flour; more as needed
1 tbsp unsalted butter, softened
1 cup hot water (250ml)
melted salted butter with sage (or bacon)
caramelised onions



We start by making the filling: peel your potatoes and cut them in half before boiling them.


Pour the boiled water out from your pot and then put the potatoes back in. Dry them out over medium heat, stirring and mashing until they look floury and leave a light film on the bottom of the pan (should take about 3 minutes). Transfer to a large bowl and set aside. Let it cool down. Note: Don’t try to do this in a blender or it will become like glue.


Add in farmers cheese, salt and pepper to the potato mixture.


Heat the butter in a 12-inch frying pan over medium heat. Add onions and cook, stirring occasionally, until deep golden-brown and soft, 15 to 20 minutes. Mix half of the onions into the potato mixture and reserve half of the onion for later, to be served on top of the finished pierogi.

frying the onions in a pan

Now let’s make the dough. Pour flour into a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal.


Add 1 3/4 cups of the hot water and stir with your fingers until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more hot water, 1 tbsp at a time, until it forms a shaggy yet cohesive mass.


Turn the dough out onto a well-floured work surface and gently knead it just until soft and elastic; let it rest for half an hour (covered by cotton kitchen cloth) then roll out to create a thin sheet of pastry (about 2 - 3 mm).

rolling out the dough for the pierogi

Cut out circles of dough using a cookie cutter or the rim of a medium sized glass cup.

cutting out the pierogi dough

Now we need to add the filling to our dumpling pastry. Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbsp of the filling into the centre of the circle and fold it in half.

placing the filling into the pierogi

placing the filling into the dough

Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dish towel. Repeat with the remaining dough.

a perfect pierogi

pierogies layed out on a board before cooking

Bring a large pot of water to the boil and gently drop your pierogi in one by one. Create a whirlpool (or a vortex) by stirring the water quickly to prevent them from sticking to the bottom.Cook for a few minutes until dough is soft. Serve with melted sage butter and caramelised onions.

removing the cooked pierogies from the boiling water

serving the dumplings on a plate with the frid onion on top
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