Saints Peter and Paul Church members, left to right, Dorothy Riccio, of Wallingford, Cynthia Szymaszek, of Meriden, Carmel-Lynn Brandi, of Wallingford and Mary Henclik, of Wallingford, prepare on Wednesday for the annual pierogi sale at the church on North Orchard Street in Wallingford.Photos by Dave Zajac, Record-Journal

Wallingford church kicks off seasonal pierogi sale

Wallingford church kicks off seasonal pierogi sale

Wallingford church kicks off seasonal pierogi sale

reporter photo

WALLINGFORD— Saints Peter and Paul Church has begun its seasonal pierogi sale every Friday during Lent, except Good Friday, from 11 a.m. to 2 p.m. in the church classrooms. 

“We only do it for Lent,” said Cindy Szymaszek, a church member who helps make and sell pierogi.

Lent is the 40 days from Ash Wednesday to Easter. The pierogi sale has been part of the church’s history for a long time.

“There was a church where the nuns lived and they started out there making the pierogi,” Dorothy Riccio said. Her family has been a part of this fundraiser for years.

“My grandmother and aunts and everybody used to make (pierogi),” Riccio said. “I don’t know what year they started.” 

This year, the fundraiser includes four different types — cheese, potato, sauerkraut and prune. They are sold by the dozen for $8. All the funds go toward the church. 

Customers have come from near and far to purchase pierogi, some from out of state. 

“A lady even came from Rhode Island,” Joan D’Agostino said. .

The volunteers that make the pierogi meet Monday nights and Thursday mornings.

A lot of people help out with this fundraiser, completing different tasks to ensure they have enough pierogi. 

“We have a large crew. We have people that roll the dough out, we have people that cut the circles out, we have people that actually make the pierogi and then we have the cook,” Szymaszek said. “Then there is somebody that makes the dough, there is somebody that packs all of the pierogi and there is somebody that dries them. We have to dry them so they don’t go bad.” 

Preparing the pierogi is a lot of work. 

“They are a lot of work, they really are,” Szymaszek said. “Especially because sauerkraut...You got to squeeze it all out to get the water out of it before you even start frying it and then if one little strand gets caught on the end, if you’re not careful, it opens up.”


 
 
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