Pierogi with Italian Plum Filling and Spiced Sour Cream

15 Ratings
  • 5 4
  • 4 4
  • 3 3
  • 2 2
  • 1 1

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.

Gallery

Credit: Simon Brown
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Ingredients

For the Italian Plum Filling
For the Spiced Sour Cream

Directions

  • 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.

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  • Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.

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Reviews (3)

15 Ratings
  • 5 4
  • 4 4
  • 3 3
  • 2 2
  • 1 1
Martha Stewart Member
07/23/2017
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.
Martha Stewart Member
10/24/2013
My mother always put a sugar cube inside the Italian plum. Much easier to do.
Martha Stewart Member
08/24/2010
this is called vareniki in russian, not pierogi.
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