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1
In a bowl, mix together the flour, sour cream, egg olive oil, and salt until the ingredients bind together.
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2
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
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3
Wrap in plastic wrap and let rest for 30 minutes.
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4
Heat a large skillet over medium-high heat.
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5
Add the oil, and then stir in the carrots.
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6
Cook the carrots for 10 minutes.
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7
Stir in the celery and continue cooking 5 minutes, or until vegetables are tender.
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8
Stir in the beef and cook for another 10 minutes or until beef is browned and cooked through and the vegetables are soft.
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9
Season with salt and pepper, remove from heat and set aside.
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10
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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11
Using a 3-inch round cutter, cut out 12-15 rounds.
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12
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
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13
Fold the dough over, making half moon shapes, pressing out the air.
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14
Press and crimp the edges to seal the pierogi.
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15
Bring a large pot of salted water to a rolling boil.
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16
Cook the pierogi for 3-5 minutes, or until tender.
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17
Drain.
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18
Heat the butter in a large skillet over medium heat.
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19
Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden.
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20
Serve warm with the sour cream.
