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"We enjoyed Marta’s class very much. She was flexible with our schedule and switched dates for us. She was very knowledgeable with the history of the pierogi. She let my three children actively help with the process. The food was delicious. I would highly recommend taking her class if you are ever in Krakow... "Nickie (Oct 2022)
"My husband and I spent a wonderful evening with Marta. It was our first night in Krakow and was perfect for an introduction to a city and a people we now love. She is interesting, informative, and humorous. Would recommend Marta and her pierogis, with all the stuffings, and beer and cherry vodka as a perfect way to spend your time in Krakow. Thank you Marta!! "Margaret (Oct 2022)
"We had an amazing experience with Marta! Everything was perfect! The food was delicious, the ambience was incredible and everything had a very authentic and chill fell to it! We started out with some delicious starters and beer and got a very warm welcome from Marta while settling in. From there, we started to make the delicious dumplings, which was a perfect choice of food given the size of our group (a total of 21 persons!). Marta was an incredible host with loads of experience and expertise in the food the was creating. She had many interesting facts about Poland and its culinary kitchen and generally just made sure all of us had a great and very unique time. The night ended with an amazing homemade cheesecake and apple pie, which was a perfect ending to an already incredible evening. I can not recommend this experience enough! "Helene (Sept 2022)
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)
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.
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).
Cut out circles of dough using a cookie cutter or the rim of a medium sized glass cup.
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.
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.
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.