Anne Erickson

Lansing State Journal

Pierogi are each a little different. Every one has its own imprint, shape, flavor and scent.

Just ask Pat Krawczynski, president of the Polish Falcons of America Nest 652. Each year, she heads up a major pierogi-making operation that serves as the largest annual fundraiser for the Federated Polish Home in Lansing.

“What’s really unique about it is that when you come in and eat pierogi and try one of each of the selections, each person who makes them puts their own flair to it,” said Krawczynski. Behind her, half-a-dozen women were cutting pierogi dough into large circles and scooping sauerkraut-and-mushroom filling into the dough's center. “It’s not by a machine. That’s what makes it unique: the love and care that goes into it. We’re very proud of what we do.”

The public's chance to taste those sauerkraut-and-mushroom pierogi – along with four other varieties: potato and cream cheese, blueberry, cabbage and cheese and roast beef – happens on May 7, at the Federated Polish Home’s Pierogi Day.

“It’s not a normal size pierogi,” said Krawczynski. “It’s large pierogi. We want people to get a bang for their buck. We want them to be able to taste them and enjoy them.”

And they're willing to share their knowledge. The group is seeking volunteers, billing their work sessions as an opportunity to learn to make pierogi. The final days to do so this season are Monday, Tuesday and Wednesday.

The pierogi made will be frozen and sold on May 7. And there will be lots and lots of them.

When the fundraiser first started back in the late-‘90s, Krawczynski says they made 3,000 pierogi and “sold out within the first hour.” Last year, they made 12,800. In 2016, they’re shooting for 13,000.

So, what’s the secret to making tasty, succulent pierogi?

“The love that goes into it,” Krawczynski said. “I have to say that everybody that works here on pierogi has some type of a background and heritage in them, and there’s a meaning behind it. They know how time-consuming, and each one is hand made, and they take their time.”

“It reminds me of my grandma and my mom making pierogi,” said Connie Tuma of Meridian Township, a regular at the pierogi-making sessions. “It’s fun to share this experience. It’s a connection to your ancestry. It reminds me of the days I spent visiting Poland. It’s camaraderie.”

And then she put on a hair net and sat down to start hand-making pierogi.

Contact Anne Erickson at (517) 377-1006 or aerickson@lsj.com. Follow her on Twitter at @AnneErickson.

How to go:

Volunteer to make pierogi, Monday through Wednesday. Pierogi-making starts at 9 a.m. Monday and Tuesday and 10:30 a.m. Wednesday. Interested parties should call Pat Krawczynski at (517)-202-6243.

Eat pierogi at Pierogi Day, noon to 7 p.m. May 7, Polish Home Federated of Lansing, 1030 W. Mount Hope Ave., Lansing. Pierogi cost $3 each.

On Facebook: www.facebook.com/PolishHomeLansingMi.