Cheeseburger pierogi

The phenomenal nerds at the Book Who's Talking podcast asked me to come up with something foodie to fit into their episode on 'How To Get Into The Twin Palms', a book that includes some visceral descriptions of Polish food. 

After not much consideration, I came up with a fusion of a traditional Polish dish and one of my all-time-favourite, not-at-all-Polish recipes:

Cheeseburger Pierogi Recipe:

Ingredients

Dough:
340g plain flour
½ cup warm water
1 egg

Filling:
200g beef mince
1 tsp salt
8 Kraft cheese ‘Singles’, each cut into quarters
1 white ‘salad’ onion, finely chopped
American mustard
Ketchup
A couple of green gherkins, sliced into thin rounds

Olive oil
Sesame seeds

Combine the dough ingredients in a bowl and mix with a fork until well combined. Knead on a floured benchtop for 5 minutes, adding a little more flour or water if necessary. Divide the dough into two pieces, and set aside.

Mix the mince and salt, then roll into small meatballs, around the same diameter as a 10c piece. Heat a frying pan over a high heat and cook the meatballs in batches. Remove from heat when brown.

Roll the pastry out until about 2mm thick, then use a round cookie cutter to cut it into disks. Top each with a cooked hamburger patty, a piece of cheese, a dab of mustard and ketchup, a few pieces of onion and a slice of pickle.

Brush a little water around half the edge of each dumpling with your finger, then carefully press shut. Boil a pot of water and submerge dumplings in batches until they float. Drain, then transfer into an oiled frying pan until brown on one side. Serve sprinkled with sesame seeds.