Get a flavor of traditional Polish dumplings of unleavened dough –first stuffed with a combination of potato filling, sauerkraut, ground meat, cheese, or fruit. Next they are boiled, and then sauteed usually in butter with onions. Pierogi, perfect for the freezer, can be used as an appetizer, main dish, or dessert. In this hands-on class instructor Dawn, using her Polish grandmother’s recipes, demonstrates how to make pierogi. Then using ready-made dough and fillings, it’s your turn. You make, taste, and take home your pierogi and recipes. Dawn and her family make 1300 pierogi in a single day at their annual family Pierogi Fest.
Instructor: Dawn Bieberle, Polish cooking enthusiast
1Tue. class, Sep. 18, 6:30-8:30 pm, Lemleys’ Catering, 1120 Washington Street, Columbus, Indiana
Fee: $16 per person (includes all supplies)
Call 812.376.9241 to sign up. Class size is limited to twelve people.
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