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Stuffed pierogi restaurant in Mission? [San Francisco]

  • 1wino Jan 28, 2013 12:37 PM
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Has anyone heard or seen anything more about Stuffed, the Midwestern-style pierogi restaurant that was supposed to open this month in the Mission? There was some hoopla in Nov.-Dec., but I haven't seen anything since. Is it open? I'm eager to see if their pierogis are as good as mine!

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  1. What in the world is Midwestern-style pierogi?

    6 Replies
    1. re: Malcolm Ruthven

      article...

      http://sanfrancisco.grubstreet.com/20...

      1. re: Mission

        Thanks, that's a different part of the Midwest than I'm from. Never heard of them in Missouri :-) They do sound good.

      2. re: Malcolm Ruthven

        It's still not clear to me what the difference between a Mid-western pierogi and a traditional Polish pierogi. Is it just the variety of fillings?

        1. re: aDelphinium

          No difference. Technically, much of their menu would be San Francisco style pierogi, if anything!

          I think they are just saying that as there is a sizeable population of people in the Midwest who eat them regularly and not just Polish people, probably because of the larger Polish populations.

          I went to a Polish fest in GGP a few years ago that had a few hundred people in attendance - I'm sure every single Pole in the city was there.

          Huh. Okay, I read it more carefully. As a Polish person, and somewhat of a pierogi eating expert (note, I did not say MAKING) - with all due respect, she's wrong. Nothing about their assorted fillings screams Midwest in particular.

          Edited again to note with a bit of chagrin and silliness that mine is one of the comments on the article when it first came out!

          1. re: Violatp

            I'm accustomed to Lower East Side traditional Polish pierogis. I'll be a tough customer, but I'll give them a try.

            1. re: aDelphinium

              We've split a discussion about pierogi in New York. You'll find it here: http://chowhound.chow.com/topics/9177... .

      3. Here's an update on the opening:

        http://sanfrancisco.grubstreet.com/20...

        3 Replies
        1. re: wineguy7

          Thank you! Also, just saw this in case there are other pierogi lovers out there:
          http://www.prweb.com/releases/2013/1/...

          1. re: 1wino

            I like polska pierogies. They also sell them at whole foods.

            1. re: margieco

              Some Safeway stores are stocking the Polska pierogies (mushroom and cabbage/potato and cheese) in the freezers... do you know which stores?
              http://www.polskafoods.com/how-to-coo...

              http://www.bullseyelocations.com/page...

        2. Another update, this from San Francisco Magazine dated March 18, 2013: "The Mission’s hopeful paean to pierogis, Stuffed, is about a month away from opening. Owner Dana Sacco says they’ve just refinished the floors and are rearing to go in the old Mission Sub shop at 2788 Mission Street. When Stuffed opens, there will be an extensive menu of pierogis with Sacco’s San Francisco spin on things, as well as a selection of Midwestern beers on tap." http://www.modernluxury.com/san-franc...

          1. It opened this week.

            2 Replies
            1. re: L C

              Going to stop their on my way home tonight.

              1. re: mariacarmen

                Looking forward to hearing what you think!

            2. so i guess i never had pierogis before. or maybe i did, in Krakow, or the Czech Republic, but i don't remember...

              i ordered a sampler: plain (the standard, which you can order wrapped in bacon - i forgot and didn't), the bacon & cheddar stuffed one, a mushroom one, a salmon one, and the spinach one. (multiples of all these, actually, to share, and we all felt pretty much the same about them.) all are supposed to be served with sauteed onions. they were actually barely cooked onions - i would say maybe blanched. most came with sour cream, which i love. the mushroom one, inexplicably, came with hummus. the others came with cole slaw (ok) and sauerkraut (the most sour sauerkraut i've ever had - i don't mind sour, this was just a bit strange). now, i did do take-out, but i only walked them 3 blocks. everything was ok, but nothing i need to try again. i guess the cheddar bacon one was my favorite, had the most flavor. they were too doughy, or gluey. the edges were tough. i don't know if that's what they're supposed to be like (not having grown up eating them). maybe someone else will try them and go, "oh yeah, that's exactly what they're supposed to be like! Yum! Takes me back to the Midwest (or Russia, or Poland)! in that case, it turns out I like PIROSHKIS.

              and yeah, i know they're different. i didn't do enough research, but from the little i read i still expected to like them a lot more, since i like other dumplings. i'm bummed, i wanted to love them. i like the setup - just counter-seating, snacks, some beer. the name is apt: i was perfectly stuffed by just 2.5 pierogis.

              1wino, i hope yours are way more awesome than these!

              6 Replies
              1. re: mariacarmen

                Well, I've eaten my weight in pierogi many times over and while I am all for not traditional fillings (I've wanted to make a carne asada pirog forever!) - those don't sound right. :-(

                The onions sound terrible and sounds like the dough was too thick. I mean, it is indeed tricky to make the dough thin enough, but not so thin that the filling doesn't burst out. Tricky and that's why I would never try to sell to people!

                Darn. Maybe it's just opening week kinks. I hope they have it sorted out by the time I"m in the city next!

                1. re: mariacarmen

                  You mentioned that the pierogies were kind of tough. Were they boiled, boiled and lightly browned on the bottom, or boiled and browned on the tops and bottoms?

                  1. re: hyperbowler

                    i think they were just lightly browned on the bottom. they were pretty pale on top, from what i remember.

                  2. re: mariacarmen

                    We had a bite here, and I wouldn't return. My main comparison point is pieogis I makek at home (non-Midwestern recipe from immigrant grandma) and whether it was the style or preparation here, they didn't hit the spot. Flavors were muted, texture was bad--gluey and too thick. The pierogis I've eaten have been in Poland, Polish restaurants in New England, or prepared by home cooks, so I'm comparing them not to anything I've eaten in the Midwest, but these were poor quality compared to traditional Polish style dumplings where a thin, even texture is prized.

                    Also, IMO, crazy expensive (I think it was $9 or $10 for a set of two of the "creative" fillings like salmon or buffalo wing).

                    1. re: pane

                      thanks for the validation! and yes, super expensive - i spent $45 for i think the 13 pieces.

                      1. re: mariacarmen

                        Aw, hell no. Hell to the no freaking way am I spending $45 on 13 pierogi.

                        My mother would reach 2000 miles across the country and smack me upside my head.

                  3. I stopped in to try their basic
                    model which cost eight dollars for two pierogies filled with potatoes, farmers cheese, and cheddar cheese.

                    Memory is a tricky thing, but these seemed larger than the typical pierogies I'd eat at bars, restaurants, and cafeterias in Pittsburgh or at restaurants in Chicago. They're certainly an order of magnitude bigger anything you'd get at church sales. These were, however, about the same size as the lousy ones at defunct Bona restaurant in Menlo Park.

                    In any case, neither the dough nor the filling had much flavor-- they certainly didn't have enough salt. Perhaps the other fillings liven things up, but without a good dough, I'd just as soon get a giant burrito for the same price across the street at Farolito.