New This Month

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.


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.

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.
  • trudy wright
    24 OCT, 2013
    My mother always put a sugar cube inside the Italian plum. Much easier to do.
  • terraregina
    24 AUG, 2010
    this is called vareniki in russian, not pierogi.