Chinese steamed buns. Italian ravioli. Indian samosas. No matter where you live, chances are there is a local dumpling, a small mass of dough usually cooked with meat and vegetables inside. Today, we are talking about the pierogi, a dumpling from Eastern Europe. Traditional pierogi fillings include potatoes, sauerkraut, cheese and even fruit. Olena Apostoluk is an American of Ukrainian-English descent. She has been making pierogis for 17 years. “We call it ‘pyrohy’ but really, it’s ‘varenyky’ because you are boiling it. So, Americanized it’s ‘pierogis, pyrogis,’ depends on where you come from.” Olena operates a volunteer food project out of the St. Josaphat Ukrainian Catholic Cathedral near Cleveland, Ohio. It is called the Pierogi Project. It raises money to help pay the cost of operating the church. Olena and her team prepare and sell 130 to 180 kilograms of pierogis to the public every Thursday and Friday.