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Ohio’s Own: Pierogi Mountain

Miriam Bowers Abbott Miriam Bowers Abbott Ohio’s Own: Pierogi Mountain
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You might know Pierogi Mountain from its ongoing gig at Café Bourbon Street. It doesn’t just do the regular ol’ cheese and potato version of the hot-pockets, it offers versions of pierogi to the hungry masses in funky flavors such as Reuben, Spring Roll and Jalapeño Popper too.

For those who can’t make the Bourbon Street hours and just want the comfort food inside the comfort of home, Weiland’s sells Pierogi Mountain’s goods from its freezer case.

For $5.99, you can score a package of six; enough pierogi to feed two bingers, and more people as a side dish. A traditional Potato Cheddar version was chosen, then an edgier Bacon Swiss & Horseradish version made its way into the grocery basket too.

While the ingredients are proudly displayed on the Pierogi Mountain label, the cooking directions are not, which presents a small challenge for someone who grew up out West, in a pocket where pierogi were not an indigenous food.

Fortunately, there is the internet, where thousands of people have already asked this question. Frozen pierogi can be boiled or sautéed, with a few recommendations for baking them.

The pockets survived the cooking efforts of an amateur in fine style. None exploded or collapsed, which seems like a good possibility, given that the crescents were fairly stuffed with their respective fillings.

It’d be difficult to pick a favorite between the two. They make a good contrast with each other. The potato-cheese version has more than just potatoes and cheese inside, it’s got garlic, cream cheese and sour cream too. That elevates the classic into a pocket that fairly explodes with richness.

The more exotic pockets have that same lux richness, but their bacon and horseradish elements punch through -adding some defined culinary punctuation marks to to the mix.

So, the best protocol is to alternate bites and continue, ad nauseam.

For more information, visit www.facebook.com/PierogiMountain.

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