If you have a soft spot for Eastern European comfort foods, you are going to adore this Plum Vareniki (Plum Pierogies) Recipe. These delightful little pockets of dough filled with sweet, juicy plums are an absolute symphony of flavors and textures. The tender, slightly elastic dough perfectly cradles the luscious fruit filling, offering a little burst of sweetness in every bite. Whether you’re looking to try something new or revisit a cherished classic, this recipe brings warmth and joy to the table with every handmade varenik.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing the perfect balance of tender dough and luscious plum filling. Each item plays an essential role, ensuring texture, flavor, and moisture come together flawlessly in this Plum Vareniki (Plum Pierogies) Recipe.
- Buttermilk (1/3 cup): Adds a subtle tang and tenderizes the dough for that perfect bite.
- Sour cream (1/2 Tbsp): Enhances richness and helps with dough elasticity.
- Warm water (1 cup): Activates the flour and blends the ingredients for a smooth dough.
- Large egg (1): Binds the dough and provides structure and color.
- Salt (1 tsp): Balances sweetness and boosts the flavors throughout.
- All-purpose flour (3 1/2 cups plus 3 Tbsp): The backbone for the dough’s chewiness and strength.
- Sweet plums (1 lb, thinly sliced): The star filling, bursting with juicy sweetness and a touch of tartness.
- Sugar (1/2 cup): Sweetens the plums and adds the classic finish to your vareniki.
How to Make Plum Vareniki (Plum Pierogies) Recipe
Step 1: Prepare the Dough
Start by combining your wet ingredients in the bowl of an electric mixer—whisk the buttermilk, sour cream, warm water, egg, and salt until just blended. This mix creates a lovely base that gives the dough its tender texture and subtle tang. It’s all about a careful balance of moisture and richness here.
Step 2: Incorporate the Flour
Attach the dough hook to your mixer and add two cups of flour, mixing gently on speed 2 until just incorporated. Then add the remaining 1 1/2 cups of flour gradually, half a cup at a time, making sure each addition blends completely. This slow integration helps develop the gluten gently, contributing to the pliable but resilient dough texture you want for vareniki.
Step 3: Knead Until Perfect
Keep mixing for 15 minutes, then add flour one tablespoon at a time until the dough no longer sticks to the bowl’s sides but still feels slightly sticky—perfect for pliability. Continue mixing for another 5 minutes. The dough will be elastic and a little sticky but won’t cling to your fingers, making it easy to work with yet tender when cooked.
Step 4: Rest and Prepare Dough Circles
Cover your dough tightly with plastic wrap to rest—it’s a crucial step for dough relaxation and easier rolling. When ready, pinch off dough pieces about the size of a gumball and roll each into a 3-inch flat circle, dusting with flour to prevent sticking. These circles are the canvas for your plum-filled masterpieces.
Step 5: Fill and Seal
Lay two thin slices of plum on half of the dough circle, carefully avoiding the edges to prevent soggy seals. Sprinkle with half a teaspoon of sugar to bring out the plums’ natural sweetness—adjust to taste depending on your fruit’s tartness. Fold the dough over and pinch the edges tightly to seal your vareniki well. Transfer freshly sealed pierogies onto a heavily floured surface to keep them from sticking.
Step 6: Boil and Cook
Bring 4 quarts of water to a boil, adding three-quarters of a tablespoon of salt. Add the pies in batches, about a quarter at a time, to avoid overcrowding. When they float to the surface, give them an extra minute of cooking for a plump, perfect texture. Remove with a slotted spoon and drain.
Step 7: Sweeten and Serve
Layer pierogies with a little sugar as you transfer them to prevent sticking; the sugar will melt into a glossy, light syrup over the hot dumplings. Serve warm with a dollop of sour cream or enjoy them on their own—the ultimate sweet and tangy comfort food.
How to Serve Plum Vareniki (Plum Pierogies) Recipe
Garnishes
Simple garnishes work beautifully here; a spoonful of sour cream is a classic pairing, lending creaminess and a hint of tang that complements the sugary plums perfectly. For a little extra flair, try a sprinkle of powdered sugar or a drizzle of honey on top to add shimmer and sweetness.
Side Dishes
Plum vareniki shine best when kept as the star of the meal, but if you want to round things out, consider pairing them with a crisp green salad or sautéed greens for balance. A cup of herbal tea or a mildly sweet white wine can also elevate this sweet dish into a satisfying dessert or light meal.
Creative Ways to Present
For an eye-catching presentation, arrange vareniki in a shallow dish with fresh plum slices and mint leaves scattered around. You can also pass a small bowl of sour cream or vanilla yogurt for dipping on the side. Another fun idea is to lightly pan-fry boiled vareniki in butter until golden for a delightful textural contrast.
Make Ahead and Storage
Storing Leftovers
Leftover vareniki can be stored in an airtight container in the refrigerator for up to 2 days. To keep them from sticking together, layer them with parchment paper or lightly dust with sugar before covering. Reheat gently to enjoy their fresh-made texture.
Freezing
To freeze, arrange uncooked vareniki on a baking sheet, making sure they don’t touch, and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. This method lets you enjoy the joy of homemade Plum Vareniki (Plum Pierogies) Recipe anytime with minimal effort.
Reheating
Reheat boiled vareniki by plunging them briefly into boiling water until warmed through or pan-fry in butter for a crispy, golden finish. This restores their texture beautifully and refreshes that inviting homemade flavor.
FAQs
Can I use frozen plums for this recipe?
Frozen plums can work if properly thawed and drained to reduce excess liquid, which helps avoid soggy dough and ensures a neat seal. Fresh is always best, but frozen is a handy alternative.
Is it possible to make this recipe without an electric mixer?
Absolutely! You can mix and knead the dough by hand. It just takes a bit more time and elbow grease, but you’ll end up with the same delicious results.
What can I substitute buttermilk with?
If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5–10 minutes until it thickens slightly. This works perfectly in the dough.
How do I prevent the vareniki from sticking while cooking?
Make sure to cook the pierogies in plenty of boiling salted water and add them in small batches so they have room to float freely. Drizzling sugar between layers after cooking also helps keep them separated.
Can I add spices to the plum filling?
Definitely! A pinch of cinnamon or a little grated ginger can add warmth and depth to the filling, making the vareniki even more special and inviting.
Final Thoughts
There is something truly heartwarming about making and sharing Plum Vareniki (Plum Pierogies) Recipe. These little parcels capture seasonal sweetness inside tender dough, creating a treat that feels both nostalgic and fresh. I encourage you to give this recipe a try—you may just find a new favorite that fills your kitchen with joy and your belly with happiness.
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Plum Vareniki (Plum Pierogies) Recipe
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Boiling
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Plum Vareniki, also known as Plum Pierogies, are tender, homemade dumplings filled with juicy sweet plums and a touch of sugar for a perfect balance of tart and sweet flavors. These Eastern European treats are made from a soft, elastic dough that is rolled out and stuffed with fresh plums, then boiled until they float to the surface. Served traditionally with sour cream or enjoyed plain, these vareniki are a delightful dessert or snack that celebrates the fruity goodness of plums wrapped in delicate dough.
Ingredients
Dough Ingredients
- 1/3 cup buttermilk
- 1/2 Tbsp sour cream
- 1 cup warm water
- 1 large egg
- 1 tsp salt
- 3 1/2 cups plus 3 Tbsp all-purpose (unbleached) flour
Filling Ingredients
- 1 lb sweet plums (thinly sliced)
- 1/2 cup sugar
Instructions
- Prepare the dough mixture: In the bowl of an electric mixer, whisk together the buttermilk, sour cream, warm water, egg, and salt until well blended to start your dough base.
- Add initial flour: Attach the dough hook to your mixer, add 2 cups of flour, and mix on speed 2 until the flour is well incorporated into the wet ingredients.
- Incorporate remaining flour gradually: Add the rest of the flour in half-cup increments, allowing each addition to fully mix before adding more. Mix continuously for about 15 minutes.
- Adjust dough consistency: Add flour one tablespoon at a time until the dough no longer sticks to the bowl but remains slightly sticky and elastic. Continue mixing for another 5 minutes for a total mixing time of 20-25 minutes.
- Rest the dough: Cover the dough bowl with plastic wrap and allow it to rest until you are ready to assemble the vareniki.
- Roll out dough portions: Pinch off dough pieces about the size of a gumball, roll each into a 3-inch circle, dusting with flour as needed to prevent sticking.
- Fill and seal vareniki: Place two thin plum slices on half of each dough circle, avoiding juice on the dough edges to ensure a good seal. Sprinkle 1/2 teaspoon sugar over the plums. Fold the dough over and pinch the edges tightly to seal. Place finished vareniki on a floured board.
- Boil water with salt: Bring 4 quarts of water to a rolling boil and add 3/4 tablespoon salt to season the boiling water.
- Cook vareniki: Carefully add the vareniki to the boiling water in small batches. Once they float to the surface, cook for an additional minute to ensure they are fully cooked through.
- Drain and serve: Remove vareniki with a slotted spoon and drain thoroughly. Layer the cooked vareniki with a sprinkle of sugar between layers to prevent sticking and create a light syrup. Serve warm with sour cream or enjoy as they are.
Notes
- Use unbleached all-purpose flour for best texture in dough.
- Be careful to keep the plum juice off the dough edges to ensure proper sealing.
- Adjust sugar quantity in the filling based on the sweetness and tartness of the plums.
- Mix the dough thoroughly; the sticky yet elastic texture indicates proper development.
- Serve vareniki immediately for best taste and texture.
- Sour cream makes a traditional and delicious accompaniment but is optional.
