Seven daunting dumpling plates from Toronto’s new all-pierogi restaurant
Seven daunting dumpling plates from Toronto’s new all-pierogi restaurant
At Loaded Pierogi, a soon-to-open snack shop near Church and Front streets (the grand debut is tomorrow, November 5), all plates start with a base of traditional potato pierogies, either boiled or fried. But that’s where tradition ends and innovation (or sacrilege, depending on your viewpoint) begins. The Eastern Euro dumplings are piled high with all kinds of peculiar toppings, like lobster chunks and hollandaise sauce, or an entire confit duck leg with gravy. Between the melted cheese and goopy sauces, there’s a poutine-ish ring to the whole thing—not that we’re complaining. Here are seven pierogi plates babcia never dreamed of, ranked from least to most unusual.
Loaded Pierogi, 9 1/2 Church St., 647-503-3338, loadedpierogi.com
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- <b>1. The Wild Mushroom</b><br /><br /> Sour cream is a classic pierogi topping. Here, it's accompanied by six different types of fungi (portobello, oyster, shitake, button, white truffle oil and black truffle shavings). There’s also some goat cheese in there ($12).<br />
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- <b>2. The Caramel Apple</b><br /><br /> Because who said pierogies have to be savoury? These dessert dumplings are stuffed with sweet cheese and topped with stewed apples, caramel sauce and whipped cream ($6.50). <br />
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- <b>3. The Cabbage Patch Kid</b><br /><br /> Here’s how you get kids to stomach Brussels sprouts—hide them in a goopy mash of cheddar cheese and ranch dressing. (Also: caramelized onions, sundried tomatoes and a drizzle of sour cream) ($10).<br />
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- <b>4. The Buffalo Chicken</b><br /><br /> Deep-fried Buffalo chicken chunks add a sports-bar vibe to this pierogi plate. It's topped with cheddar cheese, ranch dressing and—because why not—a dollop of sour cream ($12.50).<br />
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- <b>5. The Catch</b><br /><br /> Those with tight wallets (and expensive tastes) may be enticed by this affordable bowl of lobster, crab and pierogies. The shellfish are joined by peppers, sour cream and hollandaise sauce ($14).<br />
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- <b>6. The Donald Duck</b><br /><br /> That’s an entire confit duck leg, just FYI. Charred cherry tomatoes, caramelized onions, Swiss cheese and duck gravy complete the dish. (It apparently takes an entire business week to cure, rest and roast the duck, so it’s pretty good value at $15.)<br />
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- <b>7. The Smoking Pig Roast</b><br /><br /> This porcine quintuple-down includes pulled pork, smoked ham, double-smoked bacon lardons and chorizo sausage, plus cheddar cheese and sour cream. So, yes, bacon wins once again ($14).<br />
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/seven-daunting-dumpling-dishes-torontos-new-pierogi-restaurant/&title=Seven daunting dumpling plates from Toronto’s new all-pierogi restaurant&picture=https://torontolife.com/wp-content/uploads/2014/11/loaded-pierogi-intro-624x395.jpg&description=[caption id="attachment_297571" align="aligncenter" width="656"] (Image: Caroline Aksich)[/caption]
At Loaded Pierogi, a soon-to-open snack shop near Church and Front streets (the grand debut is tomorrow, November 5), all plates start with a base of traditional potato pierogies, either boiled or fried. But that's where tradition ends and innovation (or sacrilege, depending on your viewpoint) begins. The Eastern Euro dumplings are piled high with all kinds of peculiar toppings, like lobster chunks and hollandaise sauce, or an entire confit duck leg with gravy. Between the melted cheese and goopy sauces, there's a poutine-ish ring to the whole thing—not that we're complaining. Here are seven pierogi plates babcia never dreamed of, ranked from least to most unusual.
Loaded Pierogi, 9 1/2 Church St., 647-503-3338, loadedpierogi.com
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Looks fab should be great food as the chef here at Loaded is the chef at Wine Bar right next door Great food prepared there too.
Went here for lunch today. Cool vibe and the Wild Mushroom and Cabbage Patch Kid were fantastic! Definitely recommend checking it out!
a little disappointing, actually. nothing gourmet about these pierogies; clearly store bought and machine-made. weird.
Adam Dolley and Bryan Burke have a hit
So sorry you did not enjoy your visit Jean Paul Our pierogi are actually hand made by a small family run business in Missisauga. Pierogi, by themselves, are fairly standard. It is the way they are cooked and the toppings that make them tasty and unique. All of our toppings are made in house and prepared with love. Hope you will try us again.