I have a real love and fascination for these little Polish pillows. When my maternal grandparents came to the UK from the ghettos of Warsaw in the 1930s, just like many other immigrants, as Anglophiles they assimilated as best they could into their new life. Where they did stick firmly to their Polish ways, however was in cooking. My grandmother died before I was born, so I never had the opportunity to try her pierogi firsthand and have just had to settle for secondhand instruction.
I spent a long time experimenting with alternative Ashkenazi-style flavors in order to create a unique and tasty pierogi that my grandmother would have been proud of. The combination of salt beef, mustard, and dill is a classic one, and works really well when dipped into the accompanying dill and mustard sauce.
This recipe is excerpted from Fress: Bold Flavors from a Jewish Kitchen, © 2017 by Emma Spitzer. Reproduced by permission of Mitchell Beazley. All rights reserved.
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