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.

Ingredients For Asparagus and Brie Perogies


  • All Purpose Flour
  • Egg
  • Salt
  • Water


  • Russet Potato
  • Brie Cheese
  • Asparagus
  • Yellow Onion
  • Salt
  • Pepper
  • Garlic Olive Oil

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Asparagus and Brie perogies on a plate

Asparagus and Brie Perogies

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  • Author: Megan Keno
  • 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.


Units Scale


  • 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



  1. Whisk together all dough ingredients in a stand mixer with a dough hook attachment.
  2. Set aside and rest for at least 30 minutes at room temperature.


  1. Preheat oven to 400 degrees. Trim asparagus ends.
  2. Place stalks on non-stick pan and drizzle with garlic-olive oil. Roast until for tender, 8 minutes.
  3. Slice and caramelize onion over medium high heat in a non-stick skillet. Set aside.
  4. While asparagus is roasting, skin and cube russet potato. Place in medium pot of water with salt.
  5. Bring to a boil over high heat and then turn down to simmer. Cook until cubes are fork tender.
  6. Remove from heat, drain and set aside. Cut away rind of brie cheese and cube. Set aside.
  7. When all are finished cooking, place potatoes, asparagus and brie into a food processor along with salt, and pepper and blend until smooth.

To assemble:

  1. Roll out perogie dough until about 1/4″ thick. Cut out with a 3″ round biscuit cutter.
  2. 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.
  3. Once ready to cook, preheat a non-stick skillet with 4-5 Tbsp of olive oil over medium heat.
  4. 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.
  5. 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