Plum Vareniki (Plum Pierogi)

Plum vareniki are quite a treat; sweet inside and out. This was my favorite food growing up and it always brings back sweet memories.

I’ve been meaning to make vareniki with plums for a long, long, long, long time. I halved my recipe for pelmeni dough. Why? (1) It’s blazing hot outside and I didn’t want to spend half the day making these. (2) I suspect hot days make me lazy. (3) I wanted to go shopping ;).

Admittedly my pierogi are, well, ugly and at times a little frumpy, but they sure taste good. Plum vareniki are quite a treat; sweet inside and out. This was my favorite food growing up and it always brings back sweet memories. My mom always made the best plum vareniki and this recipe is hers.

Ingredients for Plum Vareniki Dough:

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

Ingredients for Plum Vareniki Filling:

1 lb sweet plums, thinly sliced
1/2 cup sugar

Plum Vareniki

How to Make Plum Vareniki:

1. In the bowl of an electric mixer, whisk together 1/3 cup buttermilk, 1/2 Tbsp sour cream, 1 cup warm water, 1 large egg, and 1 tsp salt, just until well blended. Note: you could do all of this by hand, but who would want to?

Plum Vareniki-8

2. Using the dough hook attachment, add in 2 cups flour and mix on speed 2 until well incorporated.

Plum Vareniki-9

3. Add in the rest of your flour 1/2 cup at a time allowing each addition to become well incorporated before adding more. Allow the dough to mix for 15 minutes, then add more flour 1 Tbsp at a time until your dough no longer sticks to the sides of the bowl. Continue mixing another 5 minutes. Total mixing time from  the time you first add flour is 20-25 min. (You could use this time to learn a new hobby, check your facebook page or be productive and slice your plums ;)). Your dough will be elastic and feel sticky, but won’t stick to your fingers.

Plum Vareniki-10
4. Cover dough with plastic wrap until ready to use.

Plum Vareniki-2

5. Cut off about a gum ball of dough at a time and roll into a flat 3-inch circle sprinkling with flour as needed to keep the dough from sticking to your work surface or the rolling pin.

Plum Vareniki-3

6. Place two slices of your plum over half of your dough, being careful not to get plum juice on the edges of the dough or it won’t stick together. Pour 1/2 tsp sugar over your plums (use more or less depending on how sweet/tart your fruit is). Bring the two sides together and pinch tightly to seal the edges. Transfer to a well-floured cutting board.

Plum Vareniki-11

7. Bring 4 quarts of water to a boil and add 3/4 Tbsp salt. Carefully place finished pierogi in boiling water. Add them in batches (maybe 1/4 at a time). Wait for them to float back too the top and then give them another minute to cook. Pull them out with a slotted spoon and drain well. Drizzle sugar in between layers of cooked pierogi to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is.

Plum Vareniki-12Plum vareniki are quite a treat; sweet inside and out. This was my favorite food growing up and it always brings back sweet memories.Plum vareniki are quite a treat; sweet inside and out. This was my favorite food growing up and it always brings back sweet memories.

Plum Vareniki (Plum Pierogies)

4.6 from 10 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $4-$6
Serving: 6-8

Ingredients

  • ⅓ cup buttermilk
  • ½ Tbsp sour cream
  • 1 cup warm water
  • 1 large egg
  • 1 tsp salt
  • 3½ cups plus 3 Tbsp all-purpose, unbleached flour
  • 1 lb sweet plums, thinly sliced
  • ½ cup sugar

Instructions

  1. How to Make Plum Vareniki:
  2. In the bowl of an electric mixer, whisk together ⅓ cup buttermilk, ½ Tbsp sour cream, 1 cup warm water, 1 large egg, and 1 tsp salt, just until well blended.
  3. Using the dough hook attachement, add in 2 cups flour and mix on speed 2 until well incorporated.
  4. Add in the rest of your flour ½ cup at a time allowing each addition to become well incorporated before adding more. Allow the dough to mix for 15 minutes, then add more flour 1 Tbsp at a time until your dough no longer sticks to the sides of the bowl. Continue mixing another 5 minutes. Total mixing time from  the time you first add flour is 20-25 min. Your dough will be elastic and feel sticky, but won't stick to your fingers.
  5. Cover dough with plastic wrap until ready to use.
  6. Cut off about a gumball of dough at a time and roll into a flat 3-inch circle sprinkling with flour as needed to keep the dough from sticking to your work surface or the rolling pin.
  7. Place two slices of your plum over half of your dough, being careful not to get plum juice on the edges of the dough or it won't stick together. Pour ½ tsp sugar over your plums (use more or less depending on how sweet/tart your fruit is). Bring the two sides together and pinch tightly to seal the edges. Transfer to a well-floured cutting board.
  8. Bring 4 quarts of water to a boil and add ¾ Tbsp salt.
  9. Carefully place finished pierogies in boiling water. Add them in batches (maybe ¼ at a time). Wait for them to float back too the top and then give them another minute to cook. Pull them out with a slotted spoon and drain well. Drizzle sugar in between layers of cooked pierogies to keep them from sticking to each other. The sugar will melt over the hot pierogies and turn into a light syrup. Serve with sour cream or eat them as is.

Final Final Picmonkey Hashtag bannerWhat’s YOUR favorite vareniki filling?

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  • Nataša
    August 16, 2017

    Hi! I’m Natasha, just like you 🙂 in many ways. I enjoy cooking, and my grandmother was Ukrainian. I live in Bosnia and Herzegovina and my grandmother made these often, my mom as well, but by the time I got interested in cooking both of them passed away. As I remember, dough recipe was different and we don’t have buttermilk here, so is there something I could use instead of it? I have some guests coming over in two days so I would like to serve them this for dessert. Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      HI Natasa, you might try this recipe with sour cream instead. I hope you love the recipe! 🙂 Reply

  • stefany reich-silber
    July 19, 2017

    I am happy to find your piroshki/vareniki dough recipe. My grandmother, from L’vov (now L’viv and was Lemberg when my grandmother lived there, Austro-Hungary) used to make piroshki both with meat and also potato. She also used to make the plum vareniki and they were the same dough. The plum dumplings were boiled and when I used to bite into them, the hot plum would scald my mouth. The piroshki were baked I think, not fried, or leavened with yeast like so many recipes. Thank you. I will try your recipe. Such a shame that I did not think to get her recipes. Reply

    • Natasha's Kitchen
      July 19, 2017

      My pleasure! Please let me know what you think of the recipes! Reply

  • Val
    March 16, 2017

    Hi Natasha, i noticed that you used half cup less flour than in your other vareniki dough, is there any reason for that? Which is your prefered? My vareniki seem to take forever to boil no matter how thin i try making them, so im trying to get a different dough recipe. Also could you please share a tvorog nachinka? Thanks so much!:) Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Hi Val, I have a few different dough recipes and it’s usually to accommodate for a differing amount of liquid ingredients. The lengthy cooking may be due to rolling the dough out too thick. Try rolling it a little thinner and see if that makes a difference for you. I don’t have a tvorog filling yet but thank you for the idea! 🙂 Reply

  • tracy
    June 7, 2016

    that’s amazing recipe! In China we make dumpling like that, but we never put plums or any fruit inside. Can we try with cherry? Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      Hi Tracy, yes absolutely! Cherries are absolutely delicious inside! 🙂 Reply

  • Sheri
    October 8, 2015

    Being married to someone with a Polish background (Okinewski), I’ve made goulash & golubki but haven’t tried pierogies. My new boss has a Polish background & happened to mention plum pierogies so I’ll see if I can get early brownie points 🙂 Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      I’d give you a raise! 😉 I love that there are so many similar flavor preferences between Polish and Ukrainian food. Reply

  • Tasha
    September 12, 2015

    I made these today exactly as described and they were delicious!! I was wondering if I can freeze them before boiling? I would like to make more for later while I have fresh picked plums. Thank you Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      I think it would work well to freeze them, just dust with flour and place them in the freezer in a single layer then once they are fully frozen, transfer to ziploc bags and return to the freezer. Reply

      • Pat Massier
        August 11, 2016

        I wouldn’t advise that. I did this and the dough turned paperlike. Now I boil, cook, freeze in a layer, and then bag. Reply

        • Natasha
          natashaskitchen
          August 11, 2016

          Hi Pat, I’ve never had that experience. Did you use this dough recipe when that happened? I’ve seen that happen when working with wonton wrappers but this a a pretty sturdy dough for freezing. Reply

  • Leslie
    September 10, 2015

    This recipe reminded me of my childhood friend Tania and her Mom’s Lekvar Prune Butter filled Varenikis! Those were my favorite. I also enjoyed my Mom’s Potato & Cheese Pierogies. Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      I love it when a recipe brings great memories from the childhood :). Reply

  • Cathy
    August 28, 2015

    Hi! One of my roommates was from Russia and we were comparing food. He told me about the pelmeni. A friend of mine called them verenekie (phonetic spelling) and always talked about all the butter. I didn’t know you had fruit versions. My parents are Hungarian and we ate lots of Hungarian food. One of our favourites was very similar – called gomboc. We made dough from left-over mashed potatoes adding an egg and some flour. We filled them with a thick plum jam or now I fill with a pitted prune. We served then with breadcrumbs browned in butter and sugar. Our dumplings looked different too — we cut a square and put fruit in middle and then brough all the corners up and pinched the dough closed. I also made then with a sweeted ricotta filling which was excellent too.

    I want to get one of these moulds as it will speed up production – especially if making on my own. Otherwise it’s kind of a fun and relaxing thing to do with friends or family. I will give your recipe a try. Thanks for your post. Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      Your versions sound amazing!! Would you be able to share your recipes with me? I’d love to try them! My email: natashaskitchen @ yahoo.com (no spaces). Reply

  • larry
    April 12, 2015

    found this recipe a few months ago.
    am commenting now!
    my Ciocia Genny made plum pierogies all the time.
    she had plum trees bordering her back yard.
    damson plums and one Italian plum tree.
    when they were ripe they were used fresh for pies, pierogies, and on breakfast kasha (buckwheat groats).
    she also canned them and made jam.
    at Wiglia she made the plum pierogies.
    we poured melted butter with cinnamom over them.
    such good memories.
    your dough recipe is different than the one i use.
    so i decided to try your dough recipe to make plum pierogies.
    i want to thank you for posting this because they were delightful!!!
    this was a great dough recipe.
    i also made them with apples and blueberries.
    thank you for sharing this! Reply

    • Natasha
      natashaskitchen
      April 12, 2015

      I’m so happy you enjoyed the recipe! Thank you so much for sharing that with me and for sharing your food memories 🙂 Reply

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