When designing his deep-fried pierogies ($7), Joseph Zegarac found inspiration in the snack aisle. Pairing them with his Southern eatery’s burnt onion dip, the Chow Chow at the Parkview chef and partner conjures a party-classic flavor profile: chips and French onion dip.
The execution, however, stands miles from the processed mystery found at Super Bowl bashes (no offense, football fans). Entirely homemade, the appetizer starts with traditional mashed potatoes, cooked the day before and cooled, then scooped into the fresh pierogi dough.
To give the pockets a Southern edge, the pierogies are dredged in the same batter as the joint’s beloved fried chicken, a flaky, light buttermilk, and then fried. Along with the creamy, faintly smoky dip, the crunchy half-moons are paired with a piquant sweet-cider slaw, made from thin-sliced green cabbage quick-pickled in a cider vinegar and brown sugar brine.
“This makes them more of a finger food,” says Zegarac, “rather than something you have to eat with a knife and fork, something easy to share with people.” Pile, dip, scoop, gobble — these pierogies are finger-lickin’ good. 1261 W. 58th St., Cleveland, 216-961-1341, facebook.com/chowchowkitchen
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: Chow Chow At The Parkview
A drop in the fryer takes the Polish puff to a deep-fried next level of perfection.
