Grandma’s Mongolian Meat Hot Pocket | How to Make Traditional Khuushuur

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat while ground chicken is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more cost-effective.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, but vegetable oil is usually cheaper.

Mix flour, water, and salt in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Cover the dough with a cloth and let it rest for 30 minutes.

Finely chop onion and garlic, then combine with ground meat in a bowl.

Season the meat mixture with black pepper and herbs, mixing well.

Divide the dough into equal portions and roll each into a circle.

Place a spoonful of meat mixture in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape, sealing the edges.

Heat cooking oil in a large skillet over medium heat until shimmering.

Fry each khuushur for 3-4 minutes on each side until golden brown.

Remove from skillet and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens