You better know how to roll, fill and pinch pierogies in your sleep with a nickname like “the Pierogi Lady.”
For Autumn Johnston, she learned the tricks of the trade like many of us — from her family.
“It was family tradition to go to my grandmother’s house every Sunday where we would have pierogies,” she says.
Popping up at local festivals such as the Cleveland Flea and local breweries such as Terrestrial Brewing Co., the Pierogi Lady’s edge and cult following comes courtesy her secret cream cheese-based dough.
“You don’t find it very often,” she says. “I make it daily just like how my grandmother taught me.”
With a lineup of traditional, gourmet, fruit and even vegan options, there’s bound to be something for everyone, such as the corned beef and cabbage pierogi ($6 for six). Seasoned corned beef is brined for seven days for prime flavor, then combined with cabbage and a small amount of potato to hold everything together.
“The taste of the corned beef and cabbage is like what you would find at a really good Irish pub,” Johnston says. 330-690-2129, mypierogilady.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
