Cheese Spinach and Corn Piroshki

Ingredients

• 1 large egg, room temperature
• ⅔ cup (150 g) sour cream
• 2 tsp. instant yeast
• 2 tsp. sugar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 2 cups (250 g) all-purpose flour
• 1 tsp. vegetable oil
• 1 10-oz. package frozen spinach, thawed, squeezed dry
• 6 oz. low-moisture mozzarella, coarsely grated (about 1½ cups)
• 6 scallions, thinly sliced (about 1 cup)
• ½ cup frozen corn kernels, thawed, drained
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• Vegetable oil (for deep-frying; about 2 cups)
• A deep-fry thermometer

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