Bacon, Mushroom, and Spinach Pierogies

Bacon, Mushroom, And Spinach Pierogies Recipe

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Norbert Onaitis

By
@NikoolaiO

This is my Mother-In-Law's (Estelle) recipe. After she passed, I copied it from the little grey steel box of recipes she kept.

Rating:

☆☆☆☆☆ 0 votes

Method:
No-Cook or Other

Ingredients

  • 2
    extra large grade "a" eggs
  • 1/2 c
    whole milk
  • 1/4 c
    2 fresh extra large grade "a" eggs
  • 2 tsp
    kosher salt
  • 4 c
    all purpose flour, divided
  • 1 Tbsp
    vegetable oil
  • 5 oz
    applewood smoked bacon, diced
  • 1 small
    shallot, fine dice
  • 1 lb
    mushrooms, mixed
  • 10 c
    spinach leaves, cores removed, coarsely chopped (from about 1 and 1/2 bunches)
  • ASSEMBLY

  • 1 tsp
    cornstarch (for dusting)
  • 1 Tbsp
    all purpose flour (for dusting)
  • 1
    all purpose flour (for dusting)
  • 1/4 tsp
    kosher salt
  • 1 stick
    unsalted butter, divided
  • ·
    caramelized onions and sour cream (for service)
  • SPECIAL EQUIPMENT

  • 1
    3 and 1/4 inch round cutter

How to Make Bacon, Mushroom, and Spinach Pierogies

Step-by-Step

  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.

Printable Recipe Card

About Bacon, Mushroom, and Spinach Pierogies

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Polish
Other Tag: Heirloom




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