-
1
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together.
-
2
Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth.
-
3
Wrap in plastic wrap and let rest for 30 minutes.
-
4
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes.
-
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.
-
6
Drain potatoes and mash.
-
7
Allow to cool.
-
8
Heat a skillet over medium-high heat.
-
9
Add the oil, and then stir in the corn.
-
10
Cook the corn for 3 minutes, or until tender.
-
11
Combine the mashed potatoes, corn and cheese, and then season with salt and pepper.
-
12
Set aside.
-
13
On a lightly floured surface, roll out the dough to about 1/8-inch thick.
-
14
Using a 3-inch round cutter, cut out 12-15 rounds.
-
15
Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds.
-
16
Fold the dough over, making half moon shapes, pressing out the air.
-
17
Press and crimp the edges to seal the pierogi.
-
18
Bring a large pot of salted water to a rolling boil.
-
19
Cook the pierogi for 3-5 minutes, or until tender.
-
20
Drain.
-
21
Heat the butter in a large skillet over medium heat.
-
22
Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden.
-
23
Serve warm.
