PHILADELPHIA (CBS) — Hundreds of people filled the streets of Port Richmond on Saturday for the fourth annual Pierogi Festival, where locals and tourists alike celebrated the beloved Polish delicacy.
From golden brown fried pierogies to tender, flavorful fillings, attendees all had their own opinions on what makes the perfect pierogi.
“A soft, good quality filling,” said Trinity Pinti, one of the festival visitors.
Ten-year-old Adison Corson agreed: “A good filling!”
But for others, the secret lies in the exterior.
“It should be nice and crispy on the outside,” said Dave Driscoll, another festival-goer.
Paul Kuriscak indicated that he liked it best: “Baked, with lots of butter.”
Taylor Koch, who has worked at Poland’s Kielbasa in Czerw since 2009, believes the ideal pierogi combines all of these elements.
“Golden brown, not burnt, and then the middle is nice and soft and gooey,” she said.
For Koch, serving pierogies is a way to honor her family’s Polish roots.
“My great-grandparents came from Poland,” she said.
The lines for Czerw’s stretched all the way to the block. But even those at the end of the line kept their spirits high.
“It’s worth it!” said Sharon Stone. “What else are you going to do? Sit in the house?”
This year was a milestone for Mom-Mom’s Kitchen, a local favorite.
“This is our first year [at Pierogi Fest]“And the cart has been there for 11 years,” said Mike Fell, who works at Mom-Mom’s.
The festival also brought back memories of family traditions for many.
“My grandmother used to make pierogies, freeze them and give them away for Christmas,” says Jessica Keppol.
Karen Golebowski
Karen Golebowski, a third-generation Polish-American, reminisced about her grandmother: “My babe, Helen—may she rest in peace—was the queen of pierogi making.”
For some, the perfect pierogi is more than just a culinary delight: it’s a connection to home and heritage.
