Plum Vareniki (Plum Pierogies)
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Ingredients
Instructions
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How to Make Plum Vareniki:
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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.
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Using the dough hook attachement, add in 2 cups flour and mix on speed 2 until well incorporated.
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Add in the rest of your remaining 1 1/2 cups of flour, half a 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.
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Cover dough with plastic wrap until ready to use.
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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.
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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.
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Bring 4 quarts of water to a boil and add 3/4 Tbsp salt.
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Carefully place finished pierogies 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 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.