Pierogi with Italian Plum Filling and Spiced Sour Cream

Name: Pierogi with Italian Plum Filling and Spiced Sour Cream
Ingredients: Basic Pierogi; 24 small Italian plums; 2 tablespoons sugar; 1 cup sour cream; 3 tablespoons confectioners' sugar; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon freshly grated nutmeg

Recipe photo courtesy of Simon Brown

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.

Ingredients

Basic Pierogi

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

Directions

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.

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Reviews

How would you rate this recipe?

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.
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trudy wright

24 OCT, 2013

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

24 AUG, 2010

this is called vareniki in russian, not pierogi.
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