Pierogi

Culinary Arts

Pierogi

Learn unique techniques and diverse fillings behind Europe’s most famous dumpling.

Member

$125.00 (any noted materials fee included)

Guest

$148.00 (any noted materials fee included)

Tuition Assistance and Other Policies

Meeting Times
  1. Thur, 3/26/2026 3:00 PM - 6:00 PM

Thur, 3/26/2026

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking

About

Pierogi are the queen of European dumplings, and the most well-known dish of Polish cuisine. In that predominantly Catholic nation, pierogi even have their own saint!

Instructor Marianna Stepniewski teaches you the art of pierogi. You’ll make several delicious pierogi, savory and sweet. Begin by making a soft and tender pierogi dough, then create exciting fillings, and finally master the techniques of boiling then pan searing.
 
On the menu

  • Roasted carrot, caramelized onion, and caraway pierogi.
  • Silesian-style pork and prune pierogi.
  • Brandied apple and farmer's cheese pierogi with buttermilk custard sauce.
  • Choose-your-own-adventure applesauce.

Details

  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter and cheese), eggs, and wheat.
  • Do not bring water bottles. Water will be provided.

Allergies and dietary restrictions

BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.

Materials

A $16 materials fee, included in the cost of the class, covers all the ingredients you'll need for this project.

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.

BARN Policies

Instructors or Guides

Marianna Stepniewski

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