New This Month

Pierogi with Italian Plum Filling and Spiced Sour Cream

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

Reviews Add a comment

  • ALR8256982DW
    23 JUL, 2017
    This was a seasonal recipe for my Mennonite mother's Varenikje. Plums were shipped out to us in the Prairies of Alberta by my paternal Grandfather from Abbotsford, BC. 2 - 1 bushel boxes gave us a year's supply of Plum Jam, Plum Plautz, and Plum Werrennikje. She only use 1/2 of the plum in each one and she placed a small spoon of 2 - 1 Icing sugar to corn starch in the seed divot of each one. Tis created a nice thick sauce in each one.
    Reply
  • trudy wright
    24 OCT, 2013
    My mother always put a sugar cube inside the Italian plum. Much easier to do.
    Reply
  • terraregina
    24 AUG, 2010
    this is called vareniki in russian, not pierogi.
    Reply