Parmanians know it so well, they just call it “a plate.”
The sampler of all the varieties of pierogies on offer at the aptly named Little Polish Diner — potato and cheddar, potato, sauerkraut, sauerkraut and mushroom, meat, and sweet cheese — is technically called the Parma mix plate ($10.75).
Arriving pan-fried with onions, stuffed cabbage and a side of sour cream, plus your choice of sauerkraut or coleslaw, the plate of handmade pierogies is served by Sophie Hart, a Polish native and manager of the little hole in the wall on Ridge Road.
Of the many varieties on the Parma mix plate, one of Hart’s favorites is the sweet cheese, which sees the pillowy puffs of pastry filled with a firm cottage cheese. “The farmer cheese is the sour version of the cheese, with a hint of vanilla,” says Hart. “It’s really good, like a dessert almost.” 5772 Ridge Road, Parma, 440-842-8212
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
