In the organizer's words:
Cooking course in German
Pierogen: Vegetarian, sweet and savory
with Nicole Michniewski
The Germans call them Maultaschen, the Italians Ravioli and in Poland they are called Pierogi.
Originally from China, Marco Polo brought the popular dumplings to Italy, from where they found their way to Poland in the 13th century. Alongside bigos and barszcz, pierogi have been Poland's best-known national dish since the Middle Ages. Every region, every village, every family has its own recipe or its own variation of the tasty dumplings, which can also be tasted in so-called milk bars throughout Poland.
Traditionally, the whole family is involved in the production process on festive days.
Even as a child, I was fascinated and looked forward to admiring my grandmother's nimble fingers as she skillfully cut out round dough shapes with a glass, filled the dough circles with delicious fillings and glued them together to make the much-awaited pierogi. Hundreds of pierogi were often filled, eaten and frozen in one day.
In this course, I will share my grandmother's tricks with you and show you the versatility of these little dumplings.
Because pierogi are really filling, you can't do without the right Polish vodka for good digestion.
Na zdrowie.
Nicole Michniewski
As in many cultures, eating together is also a celebration in Poland. Traditional production methods such as fermentation or preserving, dough dishes of all kinds and the art of conjuring up delicacies from the simplest ingredients still fascinate me to this day. Working with simple, fresh, regional and seasonal ingredients is an expression of my enduring love for the culinary heritage of my ancestors.
As the child of Polish immigrants, Nicole grew up between two cultures in a small town in western Germany in the 1980s. Close to the borders with the Netherlands and Belgium, the culinary and the cultures around her blurred together.
Inspired by her parents' traditional cuisine and her grandmother's wonderful cakes, she began baking and cooking for various events while studying art in the Netherlands. At the same time, she has been gaining experience in the catering industry for more than 20 years now, cooking in various kitchens and working in the oldest traditional bakery Matthieu Hermans in Maastricht. There she was allowed to decorate the festive cakes on Sundays and help the bakers make the cakes on her days off.
Her small catering business Mandelbaum, which was founded in 2010, is now called Smakuje. Smakuje means taste in Polish and is the first word she learned from her grandmother as a child. Even though she was still devouring chicken hearts and gizzards as a running meter back then, her cuisine today is almost exclusively vegetarian. Living in Berlin since 2012, Nicole has been supplying small cafés and hotels with her pastries for years as Smakuje Catering and has been running the successful catering company EVE together with Petra Rimkus for 4 years.
This content has been machine translated.
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