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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.
    Martha Stewart Living, April 2010
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    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. 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.

    Recipe Reviews

    Reviews (1)

    • terraregina
      24 Aug, 2010

      this is called vareniki in russian, not pierogi.

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