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Pierogi with Italian Plum Filling and Spiced Sour Cream

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Recipe photo courtesy of Simon Brown

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

For the Spiced Sour Cream

Directions

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Reviews

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How would you rate this recipe?
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  • 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

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