Matt Dixon

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  • Joseph Flipper places a pierogi into boiling water.
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  • Joseph Flipper carries a pierogi to the stove.
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  • From left: Karen Flipper and Kelly Sadauckas cut dough and fill pierogis while their husbands Jim Sadauckas (left) and Joe Flipper boil them at the Our Lady of Divine Providence parish center, Tuesday, April 13. The pierogis will be sold at the parish festival Sunday, April 1, at Lakefront Brewery. Pierogis are Polish dumplings but are common in Eastern Europe.
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  • After two hours many of the estimated 250 pierogis are finished. The pierogis are filled with either garlic and cheese mashed potatoes, farmers cheese, or cottage cheese.
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  • Jim Klisch chops onions that will be sautéed with butter and then mixed over the pierogis.
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  • Flour is added to keep things from sticking together.
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  • The dough is rolled out and then bits are punched or cut out.
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