Boiled-then-pan-fried Polish dumplings, classic Cleveland fillings of potato-and-cheese, sauerkraut-mushroom or sweet prune; served with caramelized onions and sour cream.

Polish immigrants brought pierogi to Slavic Village and Tremont from the 1880s. Today they anchor parish Lenten Fridays, the Wigilia Christmas Eve supper and the Sterle's-era casual menus. Sokolowski's University Inn ran the canonical pierogi plate until its 2020 close. Rudy's Strudel in Parma and Perla Homemade Delights in Slavic Village keep the rolled-by-hand tradition going, supplying the holiday and parish bake-sale circuit.

Where to eat Pierogi in Cleveland

3 editor picks for Pierogi in Cleveland, ranked by editorial score. All Cleveland signature dishes · Pierogi across every city.

  • West Side Market food stalls

    Try Cheap-eat lunches from 60+ vendors: bratwurst, pierogi, gyros, tacos

    The West Side Market on West 25th Street since 1912, the 60-vendor public market in the Hubbel and Benes Hall, runs cheap-eat lunches from bratwurst, pierogi.

    DetailsDirections

  • Prosperity Social Club

    Order The pierogi plate and a brandy Old Fashioned at the bar before sitting.

    Prosperity Social Club on Starkweather Avenue in Tremont, an Eastern European tavern open since 1938, runs pierogi, cabbage and craft beer with karaoke.

    DetailsDirections

  • Hofbrauhaus Cleveland

    Order Wiener schnitzel with potato salad and a half-liter of Hofbrau Original on tap.

    Hofbrauhaus Cleveland on Chester Avenue downtown, the German beer hall licensee of the Munich brand, runs imported Bavarian beer with schnitzel and sausage.

    DetailsDirections

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Make it at home

Serves 402 hr 30 minIntermediate

Ingredients

  • 500g plain flour
  • 1 large egg
  • 1 tsp sea salt
  • 240ml warm water
  • 30g butter, melted
  • For the filling: 600g floury potatoes, peeled and boiled
  • 250g farmer's cheese or dry cottage cheese
  • 1 small onion, finely diced and sweated
  • Black pepper, salt
  • To serve: 2 onions sliced and caramelized in butter
  • 200g sour cream

Method

  1. Mix flour and salt, make a well, add egg, water and melted butter. Knead 8 minutes to a soft, smooth dough. Rest covered for 30 minutes.
  2. For filling: mash the warm potatoes with cheese and the sweated onion until smooth. Season firmly with salt and pepper.
  3. Roll the dough thin (about 2mm) and cut 8cm rounds. Place a heaped teaspoon of filling on each round.
  4. Fold over to a half-moon, press and crimp the edges to seal completely.
  5. Boil in batches in well-salted water for 3 to 4 minutes until they float. Drain.
  6. Finish in a pan with butter and the caramelized onions until lightly golden. Serve with sour cream.

Editor tip. Don't overfill, leave room to seal the edges or they'll burst in the boil.

Common allergens: Gluten, Dairy, Egg.