Plums are my favorite fruit, and I love pierogies (vareniki), too, so this Plum Vareniki (Plum Pierogies) is one of my favorite recipes of all time. I love to drizzle sugar in between layers of the cooked pierogies to prevent them from sticking. The sugar melts and turns into a light syrup.
To make the pierogies, start by preparing the dough. Cover with plastic wrap until you are ready to use. Roll out pieces of dough and place two plum slices on half of the dough. Take care not to get plum juice on the edges of the dough, or it won’t stick together. Sprinkle sugar over your plums and bring the two sides together and pinch tightly to seal the edges. Cook in boiling water. Once cooked, sprinkle sugar in between the cooked pierogies to keep them from sticking. Serve as they are or with sour cream.
To make my Plum Vareniki (Plum Pierogies), you will need the following ingredients:
Use the dough attachment to whisk together ⅓ cup of buttermilk, ½ a tablespoon of sour cream, 1 cup warm water, 1 large egg, and 1 teaspoon of salt in the bowl of an electric mixer, just until well blended. Add 2 cups of flour and mix on speed 2 until well incorporated.
Add the remaining 1 ½ cups of flour, half a cup at a time. Allow each addition to fully incorporate before adding more. Mix the dough for 15 more minutes. Add more flour 1 tablespoon at a time until the dough no longer sticks to the sides of the bowl. Mix for 5 more minutes, until the dough is sticky and elastic, but doesn’t stick to your fingers.
Cover the dough with plastic wrap and set aside until you are ready to use.
Pull off a piece of dough (about the size of a gumball) and roll into a flat 3-inch circle. Sprinkle with flour as required to ensure the dough doesn’t stick to your work surface or the rolling pin.
Place two plum slices on one half of the dough circle. Sprinkle with ½ a teaspoon of sugar (depending on your preferred level of sweetness).
Bring the two sides of dough together and seal the edges by pinching together. Transfer to a well-floured cutting board.
Repeat the process until all the dough and plums are used.
Bring a large saucepan with 4 quarts of water to a boil. Season with ¾ tablespoon of salt. Place the vareniki in the pan in batches and cook until they float to the top. Drain using a slotted spoon.
Sprinkle sugar in between layers of cooked pierogies to prevent them from sticking.
Serve as they are or with sour cream.
These Plum Vareniki (Plum Pierogies) are a delicious sweet treat to make when the plums are ripe! Try them soon and don’t forget to tag #CookMeRecipes in your vareniki posts on instagram!
Soooo good! Easy to make and reminded me of my grandma’s kitchen. These plum vareniki were a hit with my family. Can't wait to make them again!
I absolutely adore this Plum Vareniki recipe! Making these brings me back to my childhood, helping my mum in the kitchen. The way the sugar melts into a syrup is simply divine. They are easy to make, and my hubby loves them with sour cream. A perfect treat!
Absolutely brilliant!
I made these plum vareniki for my kids last weekend, and they loved them. The recipe was so easy to follow and every bite was like a sweet burst of joy.
These Plum Vareniki are simply superb! I made them for our family gathering last weekend, and everyone loved them. The sweet plums and the soft dough work perfectly together. I had a small mishap with the juice, but they still turned out great. Will definitely make again!
Made these with my grandkids, such a fun treat!
Delicious! Made these with my grandma and they turned out amazing! A family favorite now.
Absolutely loved this
Deliciously sweet pierogies. My kids couldn't get enough. We made them together after picking plums at the farm, and it turned into a fun family tradition.
Easy and delicious!
My favorites were with plums and another with potatoes with melted butter and sour cream.
It was delicious! Thanks!
Wow! These Plum Vareniki took me back to my childhood—making them with my mum and laughing over the dough. Just delectable!
These are amazing!
It is very similar to my grandmother's vareniki recipe.
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