Pierogi with Veal Lung & Lentils Filling

Directions

1 - Separate the lung from the windpipe. Cut off everything you don't like. Make some holes in the lung using a fork. Cook in water with the leek leaves and the allspice berries for about an hour. Remove the lung and set aside to cool. The rest is not needed, however they make soups and sauces using this liquid as a base. 2 - Cook the lentils in water without salt until soft. It may take 30 to 45 minutes. Set aside to cool. 3 - Toss the lung, lentils, onion, garlic, marjoram, parsley into the food processor. Sprinkle 2 to 3 pinches of salt and pepper. Start processing, but do not mix very smoothly. Taste the filling and season if desired.

Comment. They add raw eggs to the filling, but I think it is not necessary in this case. The filling doesn't have to be sticky, and moreover the high level of the lung cholesterol doesn't have to be additionally increased.

4 - You may start making the dough for the pierogi when the lung and the lentils are cooking. Sift some flour on your working surface, preferably wooden, make a well in the centre and pour in salted water. Start kneading the dough using your palms. Do it for about 20 minutes until the dough is smooth and not sticky. You may make the dough using a food processor. In this case add the flour, water and salt. Process very slowly for about a minute, then wait for several minutes with the cover removed, then process again. Repeat it several times. 5 - Sift some flour on your working surface. Transfer the dough and form a ball. Divide it into 2 to 3 parts, and cover with a piece of fabric. 6 - Sift again some flour on your working surface. Take one part of the dough and roll it out until very thin, I mean about 1 to 2 milimeters. Use dough roller. 7 - Find a pierogi cutter. Cut disk of dough, place it on the cutter, add about 1 teaspoon of the filling in the middle of the disk, fold disk in half, and press gently the cutter to stick edges together. Repeat until the end of the dough or the filling. In the case of this recipe you should make about 15 to 16 pierogi. I think it is sufficient for 3 to 4 servings. Keep pierogi under the cover, don't let them stick. 8 - Pour 2 litres of water into the large pot. Season with 2 teaspoons of salt, however they add much more. Bring to boil. Drop pierogi one by one. Reduce the heat and simmer until pierogi float to the surface. Cook them 3 to 4 minutes more. 9 - Remove pierogi one by one from the pot, and place them on the plates to dry. They shouldn't touch themselves to avoid sticking. 10 - Heat up some oil in a large skillet. Sauté pierogi for a few minutes to brown them slightly. Then sauté the scallions to garnish pierogi. I like this dish with the sour cabbage salad.