In a large bowl, combine 2 cups all-purpose flour, 1 large egg, 2 tbsp sour cream, ½ tsp pink salt, and ½ cup hot water. Mix until the ingredients come together into a smooth dough ball. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, to relax the gluten.
2 cups all-purpose flour, 1 large egg yolks, 2 tbsp sour cream, 1 tsp pink salt, ½ cup hot water
Peel 1½ lb Russet potatoes and place them in a large pot. Cover completely with water and bring to a boil. Reduce the heat to medium and continue boiling until the potatoes are fork-tender. Using a slotted spoon, transfer the hot potatoes to a blender. Blend until completely smooth and creamy, then transfer the purée to a mixing bowl.
1.5 lbs russet potatoes
Heat 1 tbsp olive oil in a frying pan over medium-high heat. Add the minced shallot and 2 tsp minced garlic, sautéing until the shallot becomes translucent. Add the diced shiitake mushroom caps (8 oz), ½ tsp salt, ¼ tsp black pepper, and ½ tsp dried thyme to the pan. Cook, stirring occasionally, until the mushrooms soften and their released liquid completely evaporates.
1 tbsp olive oil, 1 large shallot, 2 tsp minced garlic, 8 oz shiitake mushrooms, stems removed, caps diced, 1½ tsp pink salt, plus more to taste, ¼ tsp Black pepper, 1 tsp dried thyme
Stir the sautéed mushroom mixture directly into the bowl with the blended potatoes. Fold in 2 tbsp bacon pieces. Season the mixture with 1 tsp pink salt, adjusting the amount to your personal preference. Cover the bowl and refrigerate the potato-mushroom mixture until you're ready to assemble.
2 tbsp bacon pieces
Remove the rested dough from the refrigerator. Divide it into 4 equal pieces and flatten each piece slightly with the palm of your hand. Dust the dough with flour to prevent sticking. Working with one piece at a time, pass the dough through a hand-cranked pasta machine, gradually increasing the settings until you reach Level 6 (approximately 1.5mm thickness). Lay the dough sheet flat on a lightly floured surface. Use a round 3¼-inch cookie cutter to stamp out individual wrapper rounds.
Place roughly 1 tbsp of the chilled potato-mushroom filling onto the center of each dough round. Whisk 1 egg in a small dish and lightly brush the outer edges of the wrapper with the beaten egg. Use a pierogi maker to fold and seal each wrapper over the filling into a secure half-moon shape.
1 large egg
