Ain't no party like a pierogi party
Caramelized onions and sour cream Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ 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 ¼ cup flour as needed if dough sticks to surface , until smooth and supple.
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, 5–7 minutes. Transfer to bowl with bacon, toss to combine, and let cool.Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.
Working with 1 round at a time, dip fingertips in egg wash 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 down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Transfer to prepared baking sheet, tucking underneath plastic.
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