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
Scale
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.
