By SEAN BARRON

Correspondent

YOUNGSTOWN — Annie Petrella-Minnick has mastered the art of assembling pierogis in a pinch — which is a vital ingredient for her success.

“It’s an important thing to pinch it. You’ve got to have a good seal around the pierogi or it’ll fall apart,” Petrella-Minnick explained as she helped prepare a dozen of the filled dumplings that are a long-time Youngstown staple.

Petrella-Minnick, Karen Van Nostran and Cyndi Flick were among those who busily prepared about 24 dozen pierogis Friday at the Tyler Mahoning Valley History Center, 325 W. Federal St., downtown.

The women worked several hours in assembly-line fashion to get the items ready for the annual Recipes of Youngstown’s gathering, titled “Pierogi of the Valley 2019 Cook Off, which is noon to 4 p.m. Sunday at the center.

Recipes of Youngstown, which debuted in April 2013, is committed to preserving the Mahoning Valley’s food heritage while contributing to and supporting the community, its mission statement says. Van Nostran, Petrella-Minnick and Flick are members of the organization.

Fifty percent of proceeds from Sunday’s fundraiser competition will go to the Mahoning Valley Historical Society, which runs the Tyler Center. The other half will benefit the Recipes of Youngstown Veterans Scholarship via the Youngstown State University Foundation, noted Bobbi Allen, Recipes of Youngstown’s founder.

So far, about $24,000 has been raised for the scholarship fund to assist veterans of all military branches who have been honorably discharged with daily and essential needs, she said.

“Maybe the difference between continuing your education and not continuing your education could be a set of tires,” Allen added.

A mere pinch is the difference between a successful and an unsuccessful pierogi, said Petrella-Minnick, who explained that the process begins with a lump of dough that contains flour, salt, melted butter, milk and an egg.

From there, the dough is covered in clear wrap and sits for 10 minutes before being rolled into circles with a cookie cutter. Then the filling is added and the pierogis are pinched and closed before being added to a pot of boiling water until they float, indicating they’re done. Afterward, they are added to a pan of melted butter and placed in bags containing raw onions that will be cooked later, Petrella-Minnick continued.

For Sunday’s gathering, 12 dozen each of hot pepper and potato/cheese pierogis will be available, said Allen, adding that the event also is in honor of the late Patricia Ruby, a longtime member who was instrumental in coming up with the recipes.

“Patty was always invaluable in everything we did,” Allen recalled. “She was always the first to volunteer and the last to leave. She was one of those people you instantly loved.”

A six-judge panel will distribute four awards during Sunday’s fundraiser: Best Professional, Best Amateur, Best Dessert and the People’s Choice Pierogi, noted Dave Ragan, the MVHS’ communications manager.

Also, ribbons will go to those with the best table decorations, he added.

Tickets for the event Sunday are $8 in advance and $10 at the door. They can be purchased by calling the Mahoning Valley Historical Society at 330-743-2589, Ext. 121, or going to www.mahoninghistory.org.

It’s advisable for those interested in attending to arrive early, advised Allen, who said that the gathering promises to give attendees a taste that’s been long associated with the city and the Valley.