Bacon, Mushroom, and Spinach Pierogies

Name: Bacon, Mushroom, and Spinach Pierogies
Yield: Makes about 50 Servings
Ingredients: 2 large eggs; ½ cup whole milk; ¼ cup sour cream; 2 teaspoons kosher salt; 4 cups all-purpose flour, divided, plus more for surface; 1 tablespoon olive oil; 5 ounces bacon, chopped; 1 small shallot, finely chopped; 1 pound mixed mushrooms, such as crimini, oyster, and maiitake, chopped; 10 cups mature spinach leaves, coarsely chopped (from about 1½ bunches); Cornstarch (for dusting); All-purpose flour (for dusting); 1 large egg, beaten to blend; Kosher salt; ½ cup (1 stick) unsalted butter, divided; Caramelized onions and sour cream (for serving); A 3¼-inch round cutter

By Claire SaffitzPhotography by Alex Lau

April 13, 2016

Alex Lau

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. If you want to have a pierogi party, check out three more fillings for Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Cottage Cheese and Blueberry Pierogies.

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