Ingredients
dough
3 cups flour
3 eggs
8 ounces sour cream
salt
filling
2 cups cooked potatoes
1/4 cup chopped onion
1/2 stick butter
1/2 cup shredded sharp cheddar
salt and pepper
burgers
20 ounces ground beef
4 slices jack cheese
3 large onions sliced
1 cup sour cream
Directions
1
To make the dough, mix the ingredients in a large bowl until combined, then pour on to a floured surface and knead for about 8 minutes until smooth. Wrap with plastic and set aside in the fridge.
2
To make the filling, melt the butter in a frying pan and add the onions. Cook on medium low for about 10 minutes. Pour the butter mixture into a bowl with the cooked potatoes and mash them all together. Add the cheese and stir to mix.
3
Cook the sliced onion in a pan with some butter on medium heat for about a half hour/45 minutes until browned.
4
Roll out the dough and cut 16 burger sized rounds from it. Place a scoop of the potato mixture on half of the rounds. Place the other half on top of the first half to form the pierogi. Press the potato mixture to a uniform size and shape, and make sure to get most of the air out. Seal the pierogi on the edges with a fork.
5
Bring water to a boil and cook the pierogi until they float, about 3-5 minutes. Remove from water and add to a frying pan with butter. Sear on both sides to golden brown.
6
Meanwhile, form burger patties the same size as the pierogi.
7
Once all the pierogi are done cooking, add the burgers to the pan and cook on high heat about 4 minutes per side to a medium doneness. Add cheese after flipping.
8
Put a pierogi on a plate and place the burger on top. Add the onions and some sour cream and top with another pirogi. Serve!