Dough:

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.

Filling:

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.