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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.

Source: Martha Stewart Living, April 2010


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


  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.


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