These Pulled Pork Pierogi <\/strong>are the ultimate Polish-American recipe mashup that you didn\u2019t even know you were missing. It brings together my favorite, BBQ food, and my Polish heritage all on one plate. An old family dough<\/em> recipe passed down from my wife\u2019s side, this delicious food combo delivers tender smoked pulled pork with buttery, pan-seared pierogi for a dish that\u2019s rich, hearty, and guaranteed to steal the spotlight at any dinner table. Whether you\u2019re using leftover pulled pork from the weekend cook or smoking a fresh batch just for this recipe, these pierogi deliver big flavor in every bite. <\/p>\n Looking for more leftover ideas, make some Pulled Pork Nachos<\/a> for the ultimate game day snack, or tender and savory Salsa Verde Tacos<\/a> for an easy weeknight meal. Make these Puff Pastry Meat Pockets <\/a>for a homemade hot pocket recipe.<\/p>\n Pierogi are the Polish version of a stuffed dumpling. A traditional recipe in the Polish cuisine, pierogi are enjoyed during the Holidays or weeknight dinners. Most common pierogi fillings include cheese and potato, meat, mushrooms and sauerkraut. However, during the summer times, it is common to make and enjoy pierogi made with seasonal fruits like blueberries or strawberries. <\/p>\n Boiled and then pan seared, pierogi are usually served as the meal itself. Topped with butter, crispy fried pork skin (skwarki) or sour cream and sugar with the fruity stuffings. <\/p>\n A versatile recipe, handmade pierogi are a labor of love. Make a batch, enjoy some right away, freeze the rest and enjoy later.<\/p>\n Pierogi are already the ultimate comfort carb. Soft dumplings filled with savory ingredients, what is not to enjoy! Swap traditional meat pierogi for some smoked sweet and savory BBQ pulled pork<\/strong>, bbq sauce, saut\u00e9ed onions and cheese and you have the ultimate mashup. <\/p>\n This dish is hearty enough for a winter dinner but easy enough to whip up on a weeknight. And once those dumplings hit the skillet, the whole kitchen smells like heaven.<\/p>\n The perfect topping for my homemade Pulled Pork Pierogi <\/strong>recipe is pickled red onion. It adds a burst of tanginess and crunch which works very well with the savory, soft pierogi.<\/p>\n I suggest making this first since it needs time to cool off before it\u2019s enjoyed.<\/p>\n The process is very simple.\u00a0 Start off by slicing an entire red onion.\u00a0 Place the sliced pieces into a mason jar.\u00a0 Next, in a sauce pan, bring to a boil, water, white vinegar, sugar, salt and peppercorns Pour the mixture into the mason jar and seal shut.\u00a0 Set aside for it to cool off.<\/p>\n Store the sealed mason jar of pickled onion in the fridge for up to 2-3 weeks and enjoy with every meal.<\/p>\n Looking for other ways to enjoy pickled red onion? Add it to a Shredded Buffalo Chicken Sandwic<\/a>h or on a Sloppy Joe Baked Potato<\/a>.<\/p>\n Pierogi are very simple to make. The dough only requires 3 ingredients: water, flour and salt. The stuffing is up to you as long as it\u2019s not too wet. <\/p>\n For this Pulled Pork Pierogi<\/strong> recipe, I made homemade dough using my wife\u2019s recipe that her grandmother passed down to her from the old country. <\/p>\n For those that don\u2019t know, both my wife and I are Polish, raised in traditional Polish households, eating traditional Polish cuisine and still visiting our family overseas.<\/p>\n To start, place a cup of all purpose flour<\/a> on a dry clean flat surface and add a teaspoon of salt. Mix the ingredients together. <\/p>\n Next, you\u2019ll need about 1\/2 cup of warm water. This cannot be warm tab water or room temperature water. Heat it up on the stove top or kettle but do not boil! Warm water relaxes gluten in the flour, making the dough soft and pliable. <\/p>\n Slowly, add the water, less than a quarter at a time. Using your hands, combine the ingredients together. Continue this process until the dough is wet. The secret to the perfect pierogi dough is in the touch. Before you start kneading it, the mixture has to be wet, but not too wet that it becomes a slimy mess. If that does happen, add a little bit more flour and continue the process.<\/p>\n If the mixture is too dry, add more warm water and continue the process.<\/p>\n Now, once you get to a good mix, sprinkle some flour on flat working surface and start kneading the dough. Push down with the lower part of your palm, fold and repeat. This process can take 8-10 minutes. The dough is ready once it no longer sticks to your fingers.<\/p>\n It\u2019s finally time to roll out the dough. With a roller, roll the dough until paper thin without it being translucent. The Best Pierogi<\/strong> are one\u2019s with thin dough so you can taste the filling.<\/p>\n We are almost at the finish line. Take a regular sized glass and press rim side down to cut out medium sized circles. Make sure to use up as much of the dough as possible. When done, remove the flat circles, roll out the remaining dough and repeat. With this dough recipe, you should easily have 14-16 pierogi.<\/p>\n The hard part is over. Now it\u2019s time to stuff the pierogi with the leftover pulled pull.<\/p>\n![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/IMG_0816-1200x1200.jpg\"\/)
![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/IMG_0816-1200x1200.jpg\")
<\/figure>\n<\/div>\nWhat are Pierogi?<\/h2>\n
![\"Filled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-folded-1200x1200.jpg\"\/)
![\"Filled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-folded-1200x1200.jpg\")
<\/figure>\nWhy Pulled Pork Pierogi work so well together<\/h2>\n
Ingredients needed to make Pulled Pork Pierogi<\/h2>\n
![\"Pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Worchestershire-Sauce-2025-12-12T112122.044.jpg\"\/)
![\"Pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Worchestershire-Sauce-2025-12-12T112122.044.jpg\")
<\/figure>\n\n
How to make pickled red onion<\/h2>\n
![\"pickled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/04\/buffalo-chicken-onions-jared-1200x1200.jpg\"\/)
![\"pickled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/04\/buffalo-chicken-onions-jared-1200x1200.jpg\")
<\/figure>\nHow to make Pierogi<\/h2>\n
![\"Kneading](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-kneading-1200x1200.jpg\"\/)
![\"Kneading](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-kneading-1200x1200.jpg\")
<\/figure>\n![\"Pierogi](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-dough-1200x1200.jpg\"\/)
![\"Pierogi](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-dough-1200x1200.jpg\")
<\/figure>\nRoll the dough<\/h2>\n
![\"Rolling](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Detached-Party-Wings-41-1200x600.jpg\"\/)
![\"Rolling](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Detached-Party-Wings-41-1200x600.jpg\")
<\/figure>\nStuff, Seal and Cook Pierogi<\/h2>\n
![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-filling-done-1200x1200.jpg\"\/)
![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-filling-done-1200x1200.jpg\")
<\/figure>\n
![\"Filling](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Detached-Party-Wings-42-1200x600.jpg\"\/)
![\"Filling](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/Detached-Party-Wings-42-1200x600.jpg\")
<\/figure>\n![\"pinching](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-pinch-1200x1200.jpg\"\/)
![\"pinching](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-pinch-1200x1200.jpg\")
<\/figure>\n![\"\"](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-floating-1200x1200.jpg\"\/)
![\"\"](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-floating-1200x1200.jpg\")
<\/figure>\n![\"Pan](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-skillet-1200x1200.jpg\"\/)
![\"Pan](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-skillet-1200x1200.jpg\")
<\/figure>\n![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-hodling-1200x1200.jpg\"\/)
![\"pulled](\"https:\/\/grillinwithdad.com\/wp-content\/uploads\/2025\/12\/pierogi-hodling-1200x1200.jpg\")
<\/figure>\n