Best 3 Pierogi With Italian Plum Filling And Spiced Sour Cream Recipes
PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM
Pierogi are a type of filled dumpling found in many Eastern and Central European cuisines. They are typically made with an unleavened dough that is wrapped around a variety of fillings, which can include cheese, potato, sauerkraut, meat, or fruit. In this article, we will provide two recipes for pierogi: one with a traditional potato and cheese filling, and one with a sweet Italian plum filling. Both recipes are served with a spiced sour cream sauce.
PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM
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.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- 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.
BASIC PIEROGI
The Polish version of a dumpling, these versatile potato pierogis can be made with an array of fillings. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 5 dozen (or 2 dozen plum)
Number Of Ingredients 15
Steps:
- Make the dough: Whisk together egg and sour cream. Whisk in milk and water. Stir in flour, 1 cup at a time.
- Turn out dough onto a floured surface. (Dough will be loose and sticky.) Using a bench scraper, turn and fold dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Dough will come together as you knead it. Be careful not to add too much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest for 1 hour.
- Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen towel, and dust generouslywith cornmeal to prevent sticking.
- Roll out 1 piece of dough on a lightly floured surface into a 1/8-inch-thick round (keep other pieces covered).
- Cut out circles very close together, using a 3-inch cutter or glass (5 inches for the plum version). Cover with plasticwrap to prevent dough from drying. Repeat with remaining dough.
- Fill pierogi: Place filling in center of each dough circle. Bring a large pot of salted water to a boil.
- Holding 1 circle in your hand, fold dough over filling. Pinch edges, forming a well-sealed crescent.
- Transfer to cornmeal-dusted towel, and loosely cover with plastic wrap. Repeat with remaining dough circles and filling. Working in batches, transfer pierogi to boiling water. They will sink to the bottom and then rise. Once they have risen, cook through, about 2 minutes more (or up to 4 minutes for plum pierogi, depending on ripeness). For savory pierogi, coat a platter with half the butter. Transfer pierogi to platter using a slotted spoon. Drizzle tops with remaining butter, and season with salt. For sweet pierogi, transfer to a platter using a slotted spoon, and dot with sour cream.
PIEROGI WITH BLUEBERRY FILLING AND SPICED SOUR CREAM
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. 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. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
- Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup
Tips:
- To make the pierogi dough, combine all the ingredients in a large bowl and mix until a smooth dough forms. If the dough is too sticky, add more flour. If the dough is too dry, add more water.
- To make the Italian plum filling, combine all the ingredients in a medium bowl and mix until well combined. Set aside.
- To make the spiced sour cream, combine all the ingredients in a small bowl and mix until well combined. Set aside.
- To assemble the pierogi, roll out the dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out 3-inch circles of dough.
- Place a spoonful of the Italian plum filling in the center of each circle of dough. Fold the dough over the filling and pinch the edges to seal.
- Bring a large pot of salted water to a boil. Add the pierogi and cook for 3-4 minutes, or until they float to the top of the water. Remove the pierogi from the pot and drain on paper towels.
- Serve the pierogi with the spiced sour cream.
Conclusion:
Pierogi with Italian plum filling and spiced sour cream is a delicious and unique dish that is perfect for any occasion. The sweet and tangy filling is a perfect complement to the rich and creamy dough, and the spiced sour cream adds a nice finishing touch. This dish is sure to be a hit with your family and friends.
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