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All Reviews for Pierogi with Italian Plum Filling and Spiced Sour Cream

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Pierogi with Italian Plum Filling and Spiced Sour Cream

                              Credit: 
                              Simon Brown

Ingredients

Ingredient Checklist

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

Gallery

Pierogi with Italian Plum Filling and Spiced Sour Cream

                              Credit: 
                              Simon Brown

Pierogi with Italian Plum Filling and Spiced Sour Cream

                              Credit: 
                              Simon Brown

Pierogi with Italian Plum Filling and Spiced Sour Cream

                              Credit: 
                              Simon Brown

Pierogi with Italian Plum Filling and Spiced Sour Cream

Ingredients

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

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.

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

Reviews (3)

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  1

Reviews (3)

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  1

Add Rating & Review

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  1

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  1

15 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  3

2 star values:

                                  2

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 4
  • 3 star values:
  • 3
  • 2 star values:
  • 2
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

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

Rating: Unrated

10/24/2013

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

Martha Stewart Member

Rating: Unrated

08/24/2010

                this is called vareniki in russian, not pierogi.

Martha Stewart Member

Rating: 5 stars

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.

Rating: 5 stars

Rating: Unrated

10/24/2013

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

Rating: Unrated

Rating: Unrated

08/24/2010

                this is called vareniki in russian, not pierogi.

All Reviews for Pierogi with Italian Plum Filling and Spiced Sour Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pierogi with Italian Plum Filling and Spiced Sour Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest