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1
For the dough: Whisk together all dough ingredients in a stand mixer with a dough hook attachment.
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2
Let side and rest for at least 30 minutes at room temperature.
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3
For the filling: Preheat oven to 400 degrees F. Trim asparagus ends.
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4
Place stalks on nonstick pan and drizzle with garlic-olive oil.
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5
Roast until fork-tender, 8 minutes.
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6
While asparagus is roasting, skin and cube russet potato.
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7
Place in a medium pot of water with salt.
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8
Bring to a boil over high heat and then turn down to simmer.
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9
Cook until cubes are fork tender.
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10
Remove from heat, drain and set aside.
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11
Cut away rind of brie cheese and cube.
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12
Set aside.
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13
When all are finished cooking, place potatoes, asparagus and brie into a food processor along with salt, and pepper and blend until smooth.
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14
To assemble: Roll out pierogie dough until about 1/4 thick.
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15
Cut out with a 3 round biscuit cutter.
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16
Fill each round with approximately 1 heaping tablespoon of potato mixture.
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17
Fold over dough and seal.
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18
Crimp edges with tines of a fork.
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19
Set aside on a nonstick baking pan.
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20
Repeat until all are filled.
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21
Once ready to cook, preheat a nonstick skillet with 4-5 tablespoons of olive oil over medium heat.
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22
Place perogies into a pan and allow to brown on both sides, about 4-5 minutes each side.
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23
Set aside to drain on paper towel and eat while warm.
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24
If you prefer to boil them, place 3 at a time into a pot of slightly salted simmering water for about 4 minutes, or until they almost begin to float.
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25
Drain and eat while warm.
