No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pierogi with Italian Plum Filling and Spiced Sour Cream

Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used.For a step-by-step guide, see our How-To.

Ingredients

For the Italian Plum Filling

  • 24 small Italian plums
  • 6 teaspoons sugar

For the Spiced Sour Cream

  • 1 cup sour cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly grated nutmeg

Directions

  1. Step 1

    Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.

  2. Step 2

    Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.

Source
Martha Stewart Living, April 2010

Reviews (2)

  • 24 Oct, 2013

    My mother always put a sugar cube inside the Italian plum. Much easier to do.

  • 24 Aug, 2010

    this is called vareniki in russian, not pierogi.