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