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.
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.