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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
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
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5
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
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6
Drain potatoes and mash.
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7
Allow to cool.
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8
Heat a large skillet over medium heat.
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9
Crisp the bacon, then remove the bacon from the skillet, reserving the bacon grease in the skillet.
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10
Cut the bacon into 1/2-inch pieces.
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11
Reserve a handful of the bacon pieces, then combine the mashed potatoes and remaining bacon.
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12
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
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13
Using a 3-inch round cutter, cut out 12-15 rounds.
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14
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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15
Fold the dough over, making half moon shapes, pressing out the air.
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16
Press and crimp the edges to seal the pierogi.
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17
Bring a large pot of salted water to a rolling boil.
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18
Cook the pierogi for 3-5 minutes, or until tender.
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19
Drain.
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20
Heat the skillet with the bacon grease over medium heat.
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21
Add the pierogi to the skillet and sear each side for about 1 minute or until golden.
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22
Remove from the pan.
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23
Add the remaining 4 tablespoons of butter to the skillet.
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24
Allow the butter to foam, then settle down.
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25
Add the thyme leaves and continue to cook until the butter just begins to brown and develop a toasty, nut aroma.
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26
Season with salt.
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27
Spoon the thyme butter over the pierogi and serve warm garnished with the reserved bacon pieces.
