Sisters Vanessa and Casey White learned how to make pierogi from their Polish grandfather, or Jaju as they called him. He ran a Polish food market in Agawam, near Springfield, and as young girls, they spent weekends in the back kitchen helping to make the half-moon dumplings, filing squares of the tender dough and pinching the edges tight together. Now the sisters have started their own pierogi business, tweaking their grandfather’s recipe and naming their business Jaju Pierogi in honor of him. They hand-make the dumplings in a Gloucester kitchen, sourcing some of the ingredients locally, and stuff them generously with fillings, like cabbage and mushroom, sweet potato, butternut squash, kielbasa, potato and cheese, prune and goat cheese, and more ($8 to $10 for six, frozen). Warm them in a pan with butter or oil for a few minutes and then crisp the skin, and you’ll have a delicious Old World treat that will satisfy a comfort-food craving. Available at American Provisions, 613 East Broadway, South Boston, 617-269-6100; Brookline Grown, 14 Pleasant St., Brookline, 617-487-8687; Volante Farms, 294 Forest St., Needham, 781-444-2351; Karl’s Sausage Kitchen & European Market, One Bourbon St., Peabody, 978-854-6650; Common Crow Natural Market, 200 Eastern Ave., Gloucester, 978-283-1665, or go to www. jajupierogi.com.

ANN TRIEGER KURLAND