Plum Pierogi Filling

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 07/30/19
Plums
Verdina Anna / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutrition Facts (per serving)
22 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 22
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet pierogi for dessert are common. They're usually served with melted butter and a dusting of granulated or confectioners' sugar.

This recipe for plum filling can be made with damson or small Italian prune plums. Alternatively, the pierogi dough can be filled with powidla sliwkowe - plum butter - for a slightly different taste.

Ingredients

  • 24 small plums (damson or small, Italian prune plums)
  • 1/4 cup sugar

Steps to Make It

  1. Wash and dry plums. Cut a slit down the seam of the plum (but not all the way through to the other side) and remove pit. Place 1/4 to 1/2 teaspoon sugar in each cavity and place halves together.

  2. Place 1 plum in a round of dough of choice and seal completely with floured fingertips.

  3. View these step-by-step instructions for making pierogi.

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