Asparagus and Brie Perogies
Have you ever had a perogie? If you haven’t perhaps you should. Delightful little pillows packed with potatoes and cheese, boiled or lightly fried and then devoured whilst warm. What about them sounds unfortunate? I know, right? Nothing!
And sorry about all the “P”-alliterations, I don’t know what came over me… maybe it was Monday.
The classic perogie is potato and cheese aligot style wrapped up in a basic dough. But with a wheel of brie at my disposal it only seemed appropriate to frappe it into the mix and add some asparagus, for ya know – a health factor.
If it’s got something green in it, it must be healthy. Right? Okay fine, it’s a bit of a stretch but bear with me – these are amazeballs.
I halved a basic recipe since I am after all only feeding Ben and myself and having 55 perogies in my house sounded totally counter productive to my weight loss goals. (Which aren’t going nearly as well as hoped, but that’s another story.)
For the basic dough recipe, I used 1 1/2 cup AP flour, 1 egg, 2 Tbsp Sour cream, 3 Tbsp of water and salt and pepper to taste.
Into the mixer it went and kneaded into submission. Whilst it rested for 30 minutes the innards were prepared and taste tested time and time again. What? Don’t judge.
And in the interest of full disclosure – I started out with these in the bowl but had to switch to the mixer after my noodle arms gave out. Their strength sure ain’t what it used to be…
Into a medium pot, a skinned and cubed russet potato was brought to a boil in salted water and then simmered for about 12 minutes until the cubes were fork tender. At the same time 10 stalks of thin asparagus were washed, trimmed, roasted at 400 degrees until soft with a little garlic olive oil and then chopped into bits.
Once the the ‘taters were boiled, the asparagus chopped and the brie was stripped of it’s rind and cubed, the three along with a little extra salt and pepper to taste were all added to the food processor and blended until smooth.
About now the 30-35 minutes was up and the dough was ready to be rolled out and cut into 3″ circles, filled and fried.
Using my cookie dough scoop little bits of potato and cheese were added to the rounds, that were then folded over and secured. Use the tines of a fork to ensure proper crimping if necessary.
Lather, rinse, repeat with the remainders and you’re ready to fry/boil!
Into a skillet they went with 5 Tbsp of olive oil over medium heat. Cook until both sides are browned and you’re ready to devour. If boiling them is more your style, bring a pot of water to a moderate simmer, toss in some sea salt and place 3 perogies into the pot at a time allowing to cook until they just start to rise from the depths. About 3-4 minutes.
Last night we chose to consume the remaining perogies along side german sausage and caramelized onions. It was like seeing the light. And it was dang good.Print
Asparagus and Brie Perogies
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 perogies 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Brie and asparagus-filled pierogi are a decadent twist on the classic potato and cheese-filled dumplings.
- 1 1/2 cup All Purpose Flour
- 1 Egg
- 1/4 tsp Salt
- 1/4 cup Water
- 1 Russet Potato, skinned and cubed
- 4 oz. Brie Cheese, no rind and cubed
- 10 Stalks of Asparagus, trimmed
- 1 Yellow Onion, caramelized
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 Tbsp Garlic Olive Oil
- Whisk together all dough ingredients in a stand mixer with a dough hook attachment.
- Set aside and rest for at least 30 minutes at room temperature.
- Preheat oven to 400 degrees. Trim asparagus ends.
- Place stalks on non-stick pan and drizzle with garlic-olive oil. Roast until for tender, 8 minutes.
- Slice and caramelize onion over medium high heat in a non-stick skillet. Set aside.
- While asparagus is roasting, skin and cube russet potato. Place in medium pot of water with salt.
- Bring to a boil over high heat and then turn down to simmer. Cook until cubes are fork tender.
- Remove from heat, drain and set aside. Cut away rind of brie cheese and cube. Set aside.
- When all are finished cooking, place potatoes, asparagus and brie into a food processor along with salt, and pepper and blend until smooth.
- Roll out perogie dough until about 1/4″ thick. Cut out with a 3″ round biscuit cutter.
- Fill each round with approximately 1 heaping Tablespoon of potato mixture. Fold over dough and seal. Crimp edges with tines of a fork. Set aside on a non-stick baking pan. Repeat until all are filled.
- Once ready to cook, preheat a non-stick skillet with 4-5 Tbsp of olive oil over medium heat.
- Place perogies into pan and allow to brown on both sides – about 4-5 minutes each side. Set aside to drain on paper towel and eat while warm.
- 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. Drain and eat while warm.
Recipe inspired by Thibault’s Table
Keywords: homemade pierogi, polish dumplings, perogi recipe
These look and sound phenomenal! I’ve never had a perogie before but I sure wish I had one now! 🙂
I love your photos! My shots of pierogies never turn out like this. I’m shopping for a new lens, and I’m wondering what kind do you use?
These sound awesome. Asparagus and brie – what a great combo!
My half-sister is Polish on her mom’s side, and her mom makes the world’s best pierogi. Oh man. Back when I didn’t like onions, it was THE only way I would eat onions. Some day I will talk her into parting with her recipe… 🙂
Asparagus is always welcome to add a flash of green in our house, even if only for vanity’s sake. But on the edge of early spring, I would say that it’s very fitting.
Someday when you come to MSP, we’ll go to Kramarczuk’s Deli, which has lots of hearty Eastern European fare and the beer to wash it all down with. It will be 11/10.
Oh, I’m in heaven…must have! Thanks for sharing this fantastic recipe!
Ooo these look so good. I love cheese and asparagus together!
The jar of Nutella Brad bought us for Valentine’s Day is not helping me with my stay healthy goals either. It is ridiculous!
Nope, had never heard of a perogie until today! This reminds me of a chicken-stuffed pastry my old roommate would make – so delicious! I got a good giggle out of the photo with the melon baller – I love those things. Anyway, your recipe looks delicious and I bet these would be great appetizers when entertaining guests 🙂
I love little bites like this! Just delicious little flavours all wrapped up in a pillowy dough. Yum!
These look so delicious!! I’m putting them on my list of things to make!! Thank you for sharing! Yum.
oh heck yesssss! these sound and look wonderful!! i love how fluffy and squishy they look. TRUTH: i haven’t had a perogie before. GASP! i should make this, shouldn’t i? 🙂
Off topic, I know…but I am just now catching up on your cake post. I am most impressed with the architectural structure. The last time I tried to make a layer cake, it came out like the Leaning Tower of Pisa. No joke. Nice work.
Thanks Andrea! Leveling the cake layers makes all the difference in the world. Give that a shot next time you make a layered cake 🙂 Good luck!!
These are terrific! You know, my husband is from Pittsburgh, so Perogies is a part of life! ….I enjoy making them, but for some reason it never OCCURRED to me to do anything even remotely creative! Thank you for this amazing recipe AND inspiration!
My husband is a big fan of Perogies so I may have to give these a try. Love your take on them!
Hey lady, just wanted to reiterate that I enjoy your food site. I am passing on to you the Versatile Blogger Award! Have a great day, hun!
This is perfect for Ash Wednesday today! I have asparagus in the fridge too! Thanks 🙂
ps You’re amazeballs.
As a Polish gal, I sure do love my pierogi, and these look fabulous. 🙂
Confession: the only perogie I’ve ever had was in my college cafeteria. Somehow, I don’t think they compare to these…
Btw-loved the lumberjack post!
Brie and asparagus! Of course! I never think to stray from my Great-Grandmas Potato-cheese or Farmers Sweets pierogi. Brilliant! P.S. LOVE the sourcream in the dough. You really are amazeballs.
These sound amazing, what a great combo! I lived in Poland when I was younger so I’ve always had a soft spot for pierogies, can’t wait to try these!
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