Pierogi with Italian Plum Filling and Spiced Sour Cream

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.

My mother always put a sugar cube inside the Italian plum. Much easier to do.

this is called vareniki in russian, not pierogi.