The secret to Olesia Pochynok’s pierogi dough is water — or the lack of it.
The Ukrainian chef and owner of Olesia’s Place in North Royalton creates her signature dough by using butter, milk and sour cream. The result is a soft, moist version that can hold its own against the variety of fillings in her pierogies sampler ($16).
Rolling out and pinching pierogies every Wednesday and Thursday, Pochynok fills each option with house-made mixtures.
In her potato version, Pochynok uses Yukon and Idaho potatoes along with five kinds of cheese and half-and-half. The sauerkraut pocket combines onions, carrots and house-made sauerkraut, while white, portobello and shiitake mushrooms mingle with cheese, olive oil and parsley for an earthy mushroom pierogi that Pochynok says you must order.
“You’ve got to try it to experience the explosion of different mushrooms,” she says. And diners will have even more reason to stop by soon. Pochynok is set to relocate her restaurant to the old Taverne of Richfield in early 2020. 11204 Royalton Road, North Royalton, 440-877-9054, olesiasplace.com
Click to read our Cleveland Pierogi Guide, a taste of 25 of Cleveland's best pierogies.
Pierogi Guide: Olesia's Place
From portobello mushrooms to bacon, you get to try all best toppings with this sampler.
