April 6, 2018 at 1:53 p.m.
BAKERS' GROUP
'Pierogi Angels' made Christmas happy in Amsterdam
The dumplings of unleavened dough, for which the bakers charge just $8 a dozen, no doubt lightened the load for Polish Catholics hosting dinners. But the volunteers say that's not the only reason they spend nine days in September and October each year making 10,000 of the savory treats.
"It really seems to bring people together - the older people, especially," said Susan Karchesky, an organizer of the "Pierogi Angels" group. "We wanted to keep them involved because they're the ones keeping the tradition alive. They're able to do what they used to do and I can see a sense of accomplishment in them.
"We're not trying to make millions [of dollars] here," Mrs. Karchesky added. But the group's current incarnation, which started seven years ago, contributes at least $6,000 to parish renovation funds every year.
Some of that money has helped fund repairs to the parking lot and steeple bells. "I'm very proud of that," said volunteer Helen Podolec. At 83, she's becoming less active in the group, but she still enjoys pierogi-making.
"Everybody loves to be around each other," she said. "It has a meaning: You're doing something that's appreciated. It's getting out and just talking and laughing."
Ms. Podolec was involved with a similar pierogi-making group in the 1990s. Methods have changed and now include a pizza dough machine so the workers don't have to roll dough out by hand and stainless steel circles so they don't have to make the dough balls - or "plotskis," as they call them - with paper coffee cups. There's also a machine now for mashing the potatoes.
The whole process amazes even the volunteers themselves. Ahead of the cooking schedule, organizers order 150 pounds of cheese, 300 pounds of potatoes, 100 pounds of onions and about 90 large heads of cabbage from local farms and dairies. Parishioners are encouraged to drop off donations of margarine, eggs, flour, cooking spray, plastic bags and other necessities.
When it's time to get to work, volunteers hop on different stations, which include mixing the dough, mixing filling, making the plotskis, pinching the pierogis, boiling, cooling, patting and freezing (using all six freezers on the church property). Organizers says they can make 100 pierogis in 10 minutes - and they ring an old school bell every time that happens.
"Simple things like that make it special," Ms. Podolec said. "We've got it down to a science. We've improved so much over the years."
Mrs. Karchesky, 64, says the older volunteers "run circles around me. I've often said I should make a video of it. It's really something to see. It's work, but it can be fun."
It takes 30 hours over the nine-day perioid to make all the pierogis. On top of all the work they do during the sessions, some volunteers bake at home and bring goodies in for their snacking enjoyment.
The group sells its bounty right before Thanksgiving in case people celebrate Christmas early. The event attracts so many people that Mrs. Karchesky implemented a group numbering system so standing in line isn't a burden.
The cabbage dumplings sold out in 15 minutes this year; the Pierogi Angels made $6,400.
"They work their little wings off," said Deacon Michael Ryba. "It would be a tremendous loss for the parish without their support."
The group also makes a few batches in the summer for the parish festival.
"We probably could make them all the time if we really wanted to," Mrs. Karchesky said. "Sometimes I say I'm stuck with it; sometimes I say I'm blessed with it."[[In-content Ad]]
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