Monday, March 16, 2015

Cleveland Cooks™ Making Pierogi

Kevin Scheuring from the Coit Road Farmer's Market in East Cleveland Ohio explained the two schools of thought regarding traditional pierogi dough.

Kevin Scheuring

Kevin Scheuring

One is the Michael Symon way with sour cream, flour and butter and the other is just flour, eggs and water. He explained the different ethnic varieties from Poland, Ukraine, Lithuania and so on.

Ashley Shaw

Ashley Shaw making pierogi dough

No comments: