Pierogi with Blueberry Filling and Spiced Sour Cream
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. 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. For a step-by-step guide, see our How-To.
Source: Martha Stewart Living, April 2010
For the Filling
- 8 cups (4 pints) blueberries
- 1 cup sugar
For the Spiced Sour Cream (makes 1 cup)
- 1 cup sour cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg
Make filling: Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
Make Spiced Sour Cream: Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup