Dough

1. Combine all ingredients in a mixer and mix for 8 minutes on medium speed with a dough hook attachment. Set aside.

Filling

1. Peel the potatoes and blanch them in boiling water until a butter knife can pierce them easily, about 14 minutes.
2. Once cooked, run the potatoes through a food mill.
3. Put the milled potatoes into your mixer and, using the paddle attachment on speed 2, slowly add the cream cheese until completely incorporated.
4. Once incorporated, chop the herbs and fold them into the potatoes; season with salt to taste.
5. After seasoning, spread the filling on a sheet tray to ½ inch thickness and chill in the refrigerator for 4 hours, or until firm.
6. Remove the filling from the refrigerator and cut into circles using a 2-inch ring cutter. Cut each circle in half.

Bacon Mushroom

1. Slice the king trumpet mushrooms into ¼-inch slices.
2. Mix the remaining ingredients and toss with the mushrooms; allow to marinate for 2 hours, then drain.
3. Place mushrooms on a wire rack and smoke using apple wood chips for 30 minutes.

Crema

1. Using the whisk attachment on a mixer, whip the sour cream for 10 minutes.
2. Once whipped, add garlic chili paste and season with salt to taste.

Pierogi Method

1. Roll the dough to ¼-inch thickness using a pasta roller or rolling pin.
2. Use a 3-inch ring cutter to cut out pierogi shells.
3. Brush the shells with egg wash, place one half-circle of filling in each, and fold over; pinch closed with your fingers.
4. Use a fork to crimp the edges.
5. Blanch the pierogi in boiling water until they float, then shock in an ice bath.

To serve

1. Sear the pierogi in clarified butter over medium heat until golden brown on both sides.
2. Spread crema on a plate, top with seared pierogi, sautéed bacon mushrooms, sliced scallions, and curly parsley.
3. Serve and enjoy!