Port Richmond’s Nicole Yates wasn’t always a pierogi-making machine…but aren’t we glad she is now? You can find dumplings from “the Pierogi Lady” at Green Rock Tavern in Port Richmond, the Bridesburg Pub in Bridesburg, and at www.polishgoodness.com. She also sells babka to Ida Mae’s Bruncherie in Fishtown, for their babka french toast, which is a neighborhood favorite. We caught up with Yates to find out how she left the IT business and is carrying on a family tradition that’s been pleasing the Port Richmond community ever since.

Who taught you to make pierogi? How long have you been doing it?

My Babci used to make pierogies and my mom made them for the holidays. I was the boiler for her, meaning, I would take her tray of freshly made pierogies, pop them in the boiling water, carefully stir them so they wouldn’t stick, and then lay them out to dry. I have been making pierogies for about a year. I used to work in IT, and after getting screwed by the millionth company, I was trying to figure out what else I could do because I was so tired of all of that. My mom made pierogies and they were awesome, so I thought we could do it together. However, my mom told me that it was too much work for her to do on a regular basis. I basically browbeat her into teaching me how to make them, and now, 2100 dozen later, here I am.

“You know, if you would have told me last year I would be doing this, I would have thought you were nuts. But I really do love it, even after 14 hour days and 89 dozen Easter orders. I have never been a cubicle person and I think that doing the piergoies has saved me and I am bringing the pierogies out to the world. I might not have saved them but they just might have saved me.”

What is your favorite kind of pierogi?

I have 2 favorite pierogies. The first is the traditional cheese ones. They are made with farmer cheese (comparable to ricotta), butter, onion and green onion. I love them and can eat the filling by itself. I don’t usually eat pierogies anymore because I see so many of them, but I do occasionally for quality control. My other favorite pierogi is the buffalo chicken one I make. It tastes just like a chicken wing and knocks me out every time. I have to give props to Jamie Mahon, over at the Green Rock Tavern in Fishtown for his help with those. I also really love the goblacki over at Syrenka’s on Richmond Street. My Babci and my Cioci Marion make fantastic goblacki so it is hard for me to eat them anywhere else, but I gotta tell ya, they are pretty awesome. I recommend it highly.

Did you grow up in Port Richmond?

I grew up in Frankford until I was 10 and my parents split. After that we lived in Port Richmond (my mom and grandparents all grew up there) and I still live there today. Port Richmond is great, full of people who take care of their houses, kids, and neighborhood.

“It is like a pocket of great in the city.”

I also spend alot of time at the Green Rock Tavern on the border of Fishtown and Richmond and I find that more and more people are getting a real kick out of organizing fun stuff for people to do, cleaning up the area and taking pride in where they live. You really can’t beat that.

What is the best beverage to pair with pierogi?

I think beer works well with pierogies. We did a Pierogie Week at the Green Rock, and 500 dozen later, everyone seemed to agree. We paired the pierogies with Philadelphia Brewing Co. beers and people loved it!

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Originally Posted on The Philadelphia Real Estate Blog