Easy Homemade Fresh Milled Flour Polish Pierogi Recipe

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Growing up, Eric’s Grandma Mary would tell them stories about their special pierogi making days. A kitchen with every surface covered in these doughy dumplings, making enough for the large extended family to enjoy.

Why Fill Pierogi With Mashed Potatoes

The heart of every great pierogi lies in its filling, and mashed potatoes are a classic choice. Creamy, buttery, and seasoned to perfection, these mashed potatoes create a rich comfort food filling that pairs beautifully with the delicate whole wheat dough. Whether you prefer a plain potato filling or one enhanced with cheese, this recipe is a must-try for every kitchen.

Benefits of Using Fresh Milled Flour

Fresh milled flour not only enhances the taste but also improves the nutritional value of your pierogis. It retains the bran and germ, offering more fiber, vitamins, and minerals. Additionally, the natural oils in freshly milled flour result in a softer, more pliable dough, perfect for pierogis.

Tools to Make Pierogies

• Instant Pot with Rack Insert
• Potato Masher
• Grain Mill
• Mixing Bowl
• Kitchen Scale
• Tortilla Press or Rolling Pin
• Plastic Wrap
• Spoon
• Pierogi Mold
• Silicone Baking Mats
• Baking Trays
• Large Pot
• Slotted Spoon
• Rice Flour for dusting

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Ingredients for the Pierogi Recipe

Potato Filling

• 1 Cup Water
• 12 Medium Potatoes (we prefer the gold variety)
• 1 Medium Onion, quartered
• 4-5 Cloves Garlic, whole and peeled
• 8oz Chicken Bone Broth
• 4 TBSP Butter
• 2oz Cream Cheese
• 2oz Sour Cream
• 1 tsp Salt
• 1/8 tsp Ground Black Pepper
• 1 tsp Garlic Powder
• 1/2 Shredded Cheese

​Dough

• 2.5 Cups (485g) Soft White Wheat Berries (4 cups flour measured)
• 1/2 tsp Salt
• 4 TBSP Butter, melted
• 1 Egg
• 1 TBSP Sour Cream
• 1 Cup Water, hot

Step-by-Step Instructions

Step 1: Cooking Potatoes

1. Line Instant Pot with rack insert and add a cup of water
2. Place washed (and if desired, peeled) potatoes, quartered onions, and peeled garlic into pot
3. Set to pressure cook on high for 20 minutes
4. Let naturally release for 10 minutes before opening sealing valve
5. Drain water and remove rack

Step 2: Making Mashed Potato Filling

1. Mash potatoes slightly and then add in all other ingredients
2. Continue mashing until desired consistency
3. Let cool to room temperature before using in pierogies or store in the refrigerator if not using immediately

Step 3: Making the Pierogi Dough

1. Add 1 cup hot water to your mixing bowl
2. Use a grain mill to grind wheat into a different mixing bowl
3. Measure 4 cups of flour into hot water
4. Add the egg, sour cream, and melted butter and mix until a shaggy dough forms
5. Knead dough by hand until it has come together
6. Cover with plastic wrap and rest dough in fridge for 60 minutes
7. Remove 1/3 of the dough at a time (leave the rest covered in the fridge while you work)
8. Weigh out .75oz for each pierogi and roll into balls
9. Using tortilla press or rolling pin, flatten dough to 1/8″ thickness and about 3″ diameter

Step 4: Assembling the Pierogies

1. Dust dough mold and place dough circle on top
2. Add 1-2 tsp of mashed potato filling to each round and press dough mold shut to seal pierogies
3. Place pierogies on silicone mat lined baking trays and cover with a damp towel to prevent drying while you work

Step 5: Cooking the Pierogis

1. Bring a large pot of water to a rolling boil
2. Boil the pierogis in batches for about 2-4 minutes, or until they float to the top of the water
3. Remove from water with a slotted spoon
4. For a crispy golden finish, pan fry the boiled pierogis over medium-high heat in a large skillet with herbs and butter until lightly browned

Notes

• Dough makes about 40 pierogies
• You can roll out dough into one large piece and use a round cookie cutter if that is what you have instead of using a tortilla press
• If you don’t have a pierogi mold you can just fold the dough over the filling to form a half-moon shape and then press the edges together and crimp with a fork for a tight seal
• If using a tortilla press, cover it with plastic wrap or dust well to avoid dough sticking
• Don’t forget to let the dough rest, this helps fully hydrate the dry ingredients

Serving Suggestions

Serve your homemade pierogis with a dollop of sour cream, a sprinkle of fresh dill, or caramelized onions for an authentic experience. We also like to serve alongside kielbasa or other sausage. 

Freezing Uncooked Pierogi

These pierogies freeze super well. Just place uncooked dumplings in a single layer on a baking sheet in the freezer until solid. Once frozen, store pierogi in a freezer bag for 2-3 months or until ready to use. To use frozen pierogi, continue the recipe as normal and boil directly from frozen, just adding a couple extra minutes to boiling time. 

Tips for the Best Mashed Potato Filling

• Try to avoid over-mashing your potatoes or they will get a little gloopy or gluey. We like to keep them a bit chunkier to prevent this.
• For an extra flavor boost, try mixing in caramelized onions or chopped herbs like parsley or rosemary.
• The dairy really adds to the smooth texture and flavor, don’t skip if you don’t have to

Variations of Pierogi Fillings

While potato and cheese are the most common fillings for pierogies, you can try your hand with some other options:

Savory:

• Sauerkraut for more tang
• Mushrooms for a little bit of earthiness
• Ground Beef or Pork for a more hearty option
• Spinach and Feta for a more Mediterranean flair
• Caramelized Onions and Goat Cheese for a more modern take
• Smoked Salmon, Dill, and Greek Yogurt for a fun twist
• Pasta sauce and Ricotta for an Italian blend

Sweet:

• Fruit Pie Fillings and Cream Cheese
• Hazelnut Spread and Raspberries
• Marshmallows, Chocolate and Peanut Butter

No matter the filling, pierogies are super versatile and can be made to suit any tastebuds.

Leftover Mashed Potatoes

This recipe will provide you with a meal’s worth of leftover mashed potatoes, or you can double the pierogi dough recipe and make a big batch to freeze for later. It’s prefect for meal prep!

With this recipe, you’re ready to create your first batch of delicious homemade pierogis with a creamy mashed potato filling. Whether you’re preparing them for a special occasion or a cozy weeknight dinner, the fresh milled flour dough and rich filling will impress family and friends.

Let us know if you give these polish dumplings a try and leave a picture of your creations in the comments!

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