Bacon Mushroom and Spinach Pierogies
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
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