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.
Martha Stewart Living, April 2010
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For the Filling
8 cups (4 pints) blueberries
1 cup 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
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