bacon, mushroom, and spinach pierogies

How To Make bacon, mushroom, and spinach pierogies

• 1

  For The Dough Whisk eggs, milk, sour cream, salt, and 1/2 cup water in a large bowl until combined. Add 3 and 3/4 cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding 1/4 cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1 to 2 hours. *Do Ahead: Filling can be made 2 days ahead. Cover and chill.
• 2

  For The Filling Heat oil in a medium skillet over medium-low. Cook bacon, stirring often, until browned and crisp, 7 to 10 minutes. Transfer to a medium bowl with a slotted spoon. Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes. Using slotted spoon, transfer to bowl with bacon. Return skillet to medium high heat and cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Add spinach in batches, tossing to wilt before adding more, and cook, stirring, until spinach is wilted and skillet is dry, 5 to 7 minutes. Transfer to bowl with bacon, toss to combine, and let cool. *Do Ahead: Filling can be made 2 days ahead. Cover and chill.
• 3

  For The Assembly Dough Whisk eggs, milk, sour cream, salt, and 1/2 cup water in a large bowl until combined. Add 3 and 3/4 cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding 1/4 cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1 to 2 hours. *Do Ahead: Filling can be made 2 days ahead. Cover and chill. Filling Heat oil in a medium skillet over medium-low. Cook bacon, stirring often, until browned and crisp, 7 to 10 minutes. Transfer to a medium bowl with a slotted spoon. Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes. Using slotted spoon, transfer to bowl with bacon. Return skillet to medium high heat and cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Add spinach in batches, tossing to wilt before adding more, and cook, stirring, until spinach is wilted and skillet is dry, 5 to 7 minutes. Transfer to bowl with bacon, toss to combine, and let cool. *Do Ahead: Filling can be made 2 days ahead. Cover and chill. Assembly Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic. Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a thickness of less than 1/8 inch, frequently lifting up dough to dust with flour to prevent sticking. Punch out circles with cutter. Gather dough scraps into a ball and set aside with other pieces of dough; keep covered in plastic.
• 4

  To Cook Working in batches, gently lower 6 to 8 pierogies into a large pot of boiling salted water with a spider or slotted spoon. *Do Ahead: Uncooked pierogies can be formed 1 month ahead. Freeze solid on baking sheets, then transfer to a resealable plastic bag. Boil straight from freezer, adding 1 minute to cooking time.
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