Juicy Homemade Meat-Filled Dough Pockets (Simple and Satisfying)

Make the Dough
In a bowl, combine the flour and salt. Add boiling water slowly while stirring with a spoon to avoid cooking the flour. Once combined, add the vegetable oil. Knead the dough until it becomes smooth and elastic—about 8–10 minutes. Cover and let it rest for 20–30 minutes.

Prepare the Filling
In a separate bowl, mix the minced meat, chopped onions, fresh herbs, salt, and your favorite spices. Add 30 ml of boiling water to the filling to keep it juicy. Mix until fully incorporated.

Divide the Dough
After resting, divide the dough into equal pieces (about 12 if making small pockets). Roll each piece into a ball, then flatten and roll out into thin rounds.

Fill and Seal
Place a spoonful of filling in the center of each dough round. Fold the dough over to create a half-moon shape and seal the edges by pinching or pressing with a fork.

Cook the Pockets
Option 1 – Pan-fry: Heat a little oil in a non-stick skillet. Cook each pocket over medium heat until golden brown on both sides and cooked through (about 3–4 minutes per side).
Option 2 – Steam: Place pockets in a steamer and steam for about 15–20 minutes.
Option 3 – Bake: Preheat oven to 180°C (356°F) and bake on a parchment-lined tray for 25–30 minutes or until golden.

Serve
Serve warm with sour cream, yogurt dip, or a simple salad.

Nutritional Information (per pocket)
Calories: ~180
Protein: 9g
Carbs: 20g
Fat: 7g
Fiber: 1g
Sodium: 300mg

Origin and Popularity
This style of meat-filled dough is found in many traditional cuisines, from Russian pirozhki and Uzbek manti, to Middle Eastern sambousek. Beloved for their portability and versatility, they’re enjoyed across generations and cultures.