Bacon, Mushroom, Spinach Pierogies

🥘 Ingredients

• eggs 2 large
• whole milk ½ cup
• sour cream ¼ cup
• kosher salt 2 tsp
• water ½ cup
• all-purpose flour 3¾ cups
• all-purpose flour ¼ cup
• olive oil 1 tbsp
• bacon 5 oz
• shallot 1 small
• mixed mushrooms 1 lb
• mature spinach leaves 10 cups
• cornstarch
• all-purpose flour
• egg 1 large
• unsalted butter ½ cup
• kosher salt
• caramelized onions
• sour cream

Dough

1. 1

   Whisk eggs , whole milk , sour cream , kosher salt , and water in a large bowl until combined. Add all-purpose flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together.
2. 2

   Turn out dough to a work surface and continue to knead, adding all-purpose flour until smooth and supple. Transfer to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1 hour to 2 hours .

Filling

1. 1

   Heat olive oil in a medium skillet over medium-low. Cook bacon , stirring often, until browned and crisp, 7 minutes to 10 minutes . Transfer to a medium bowl with a slotted spoon.
2. 2

   Return skillet to medium heat and cook shallot , stirring, until golden brown, about 3 minutes . Transfer to bowl with bacon.
3. 3

   Return skillet to medium-high heat and cook mixed mushrooms , tossing occasionally, until browned and tender, 5 minutes to 8 minutes . Add mature spinach leaves in batches, tossing to wilt before adding more, and cook, stirring, until wilted and skillet is dry, 5 minutes to 7 minutes . Transfer to bowl with bacon, toss to combine, and let cool.

Assembly

1. 1

   Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.
2. 2

   Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface; dust remaining pieces with flour and keep covered. Roll out dough to a thickness of less than ⅛", frequently lifting to dust with all-purpose flour to prevent sticking. Punch out circles with a round cutter. Gather scraps into a ball and set aside with remaining dough; keep covered.
3. 3

   Working with 1 round at a time, dip fingertips in egg and coat edges of round. Transfer about 1 Tbsp filling to 1 side of round. Grasp dough from opposite side and pull up and over filling, stretching slightly, pressing to seal and creating a semicircle. Crimp rounded edge with tines of a flour-dipped fork. Transfer to prepared baking sheet under plastic. Repeat with remaining rounds, filling, and dough (you should have 50 total).
4. 4

   Working in batches, gently lower 6–8 pierogies into a large pot of boiling salted water. Cook until wrinkly, slightly translucent, and floating, about 2 minutes .
5. 5

   Meanwhile, heat unsalted butter in a medium skillet over medium just until it starts to brown. Transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 3 minutes . Transfer to a plate, drizzle with remaining butter in skillet, and season with kosher salt . Repeat with remaining pierogies and butter.
6. 6

   Serve with caramelized onions and sour cream .