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Summery and satisfying, these seared corn and cheese pierogi are perfect when fresh corn comes into season. They’re also the perfect vegetarian appetizers. Slideshow:  Corn Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
September 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Pierogi Dough
Filling & Finishing
Filling & Finishing
Filling & Finishing
Filling & Finishing
Filling & Finishing
Filling & Finishing
Filling & Finishing

Directions

Instructions Checklist
  • In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

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  • Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. 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. Drain potatoes and mash. Allow to cool.

  • Heat a skillet over medium-high heat. Add the oil, and then stir in the corn. Cook the corn for 3 minutes, or until tender. Combine the mashed potatoes, corn and cheese, and then season with salt and pepper. Set aside.

  • On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

  • Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.

  • Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Serve warm.

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