Quilting and making pierogi

Today I got a little quilting done on one of my smaller quilts. I'm having a little problem with the bobbin thread showing on the top. It's not TERRIBLY obvious but enough that it's bugging me. I tried changing the bobbin thread to something thicker, changed the tension (tighter and then looser)... but nothing has helped. I'm doing FMQ (free motion quilting) on this quilt and when I do a point or circle around backwards, that's when it REALLY starts to show.

 

Anyways, I decided to quit for a bit and do some cooking for my company that's coming on the weekend. We're going to have an Octoberfest... pork cutlets, pierogi, applesauce, fried red cabbage, homemade rolls... BEER :)

Today I made the pierogi and thought maybe I should share the recipe... they're really easy. These are the cheese ones. If you're a fan of Polish food like me, you'll love these.

 

Here's the how-to in pictures. I'll put the recipe at the bottom.

 

 Need butter, sugar, eggs and a pkg of farmer's cheese.

 

Mix it all in a food processor till creamy.

 The filling is done... put it in the fridge till your dough is finished.

 

Dough is made of flour, eggs, butter, oil, salt and sour cream.

Put the flour, butter and salt in the food processor (don't even have to clean it out from the filling, it's not going to matter).

 

 

Mix the three together then add the rest of the ingredients.

 

Mix till you have a dough... if you need to add a bit of water (too dry) or flour (too wet), add that and process till it forms a nice ball. 

 I split the ball into 6 or so pieces and flatten them. Then run them through a pasta maker (or you could roll them flat with a rolling pin and lots of flour).

 This is my trusty pasta maker from '81... use it all the time.

 Once it's rolled out to a #4 thickness, cut circles out with a large biscuit cutter (3-4").

You should get about 27 rounds. Put a rounded teaspoonful of the filling on the middle of each round.

Put some water in a little bowl and wet the edge of each circle of dough to help when sealing. Fold circle in half (the water will be a glue), keeping the filling away from the edges and press.

Press the edges together really well... you don't want your perogi opening up when they boil.

 Get a pot of water boiling... drop in about 6 or 7. When they float to the top, time them... 3-4 minutes and they're done. Scoop them out, drain, and drop in the next 6 or 7.

 The cook has to make sure they're okay for the party, right? ;)

OHHHH, YEAH!

 

Cheese Pierogi

 

Cheese Filling:

1 pkg farmers cheese (about 1/2 lb)

2 large eggs

1-1/2 Tablespoons sugar

2 Tablespoons salted butter.

Mix together in food processor.

 

Dough:

2-1/2 Cups Flour

1 Teaspoon Salt

2 Tablespoons Butter

2 Large Eggs

1 Tablespoon Veggie Oil

1/2 Cup Sour Cream

 

Mix first three ingredients in food processor. Add next three until it forms a ball. Roll out dough to a number 4 on a pasta machine. Cut into 4" circles. Dampen edges of circles and put 1 heaping teaspoon of filling on each circle. Fold in half and seal well. Drop into boiling water, 6 at a time. When they float to top, set timer for 3 or 4 minutes. Drain in colander. Fry in butter or freeze and fry later. Serve with sour cream or apple sauce. MMmmmmm!!