Photos: The art of making pierogi

People & Places Jeffrey Thompson · ·

1 Helen Swinsisky stuffs pierogi before a weekly lunch and sale at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. Volunteers have been making and selling pierogi, an Eastern European, Russian and Ukrainian dumpling traditionally filled with potatoes or sauerkraut, for more than 40 years. 
2 Myron Buczek jokes with Nadia Doroschak while they and other volunteers make pierogi at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. Volunteers have been making and selling pierogi, an Eastern European, Russian and Ukrainian dumpling traditionally filled with potatoes or sauerkraut, for more than 40 years. 
3 Maria Luciw keeps volunteers well stocked with pierogi supplies at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. Volunteers have been making and selling pierogi, an Eastern European, Russian and Ukrainian dumpling traditionally filled with potatoes or sauerkraut, for more than 40 years. 
4 Volunteers stuff pierogi with sauerkraut at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. 
5 Signs guide volunteers and visitors, including Mark Ciuro, outside the kitchen of St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. 
6 Maria Mandebur folds a pierogi at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. The pierogi making process includes stuffing a circular piece of dough, folding it over and pinching the edges to secure the filling inside. 
7 St. Constantine Ukrainian Catholic Church pastor Michael Stelmach greets volunteers Helen Swinsisky, left, and Maria Luciw at the church school in Minneapolis Oct. 12, 2012. 
8 Volunteers Larry Bell, right, and Myron Buczek boil hundreds of pierogi in preparation for the weekly lunch and sale at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. 
9 Karla Sullivan and Greg Budnik wait to be served pierogi at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. Pierogi are traditionally served with onions, butter and sour cream. 
10 Diners arrive for the weekly pierogi lunch and sale at St. Constantine Ukrainian Catholic Church and school in Minneapolis Oct. 12, 2012. Volunteers have been making and selling pierogi, an Eastern European, Russian and Ukrainian dumpling traditionally filled with potatoes or sauerkraut, for more than 40 years.