For the Polish of Youngstown, October 8th is considered a national holiday of sorts.

That's because it's National Pierogi Day!

People came to Kravitz Deli in Youngstown, Thursday,  to enjoy the valley's favorite delicate dumpling.

You don't have to be Polish to enjoy these tasty pieces of thin, pinched dough. At first, pierogi were a family food among the Eastern European immigrants.

"The pierogi is as old as history. It ties back to your grandmother, your aunt. The pierogi is rarely made alone sitting at home. It's like a quilting bee. It's often made in a group," said Aundrea Cika Heschmeyer, director of Polish Youngstown.

And that's how the older generation remembers them being made, and that tradition was usually passed down. Those good memories fill the senses and usually fill a lot of hungry bellies.

Boiled, baked, or fried, the outer pinched dough is always the same, but what's inside can be made up of just about anything.

"They are full of different kinds of things. In the Valley, it's potato and cheese. In Poland, it's cabbage, but in the summer, there's all kind of fruit pierogi!" added Heschmeyer.

Making pierogi is an art. The Polish immigrants hope will not be lost on the young who might rather have an iPhone in their hand than some unleavened dough while surrounded by family, friends, and heartfelt tradition.