Begin by sifting the flour into a mixing bowl and add the salt, make a small well in the middle, then pour the water into the middle a little at a time. Mix the water into the flour before adding more. Do this until you reach a medium-soft dough. Remember to incorporate the dough stuck around the bowl's edges.

Transfer the dough onto a well-floured work surface, using additional flour as needed. Knead the dough for 4 to 5 minutes, ensuring it becomes smooth and elastic. The dough should be soft but slightly tough for easy rolling.

Return the dough to the mixing bowl, cover it with a clean towel or cling film, and let it rest for 15 minutes.

Dust some flour on a clean tray, Once the dough has rested, create a long log and cut the dough into 14-15 equal pieces. Press each piece with your hand to form little patties or roll the pieces into small balls. Dust them with flour and place them on the tray. Cover and let them rest for a further 30 minutes.

While waiting for the dough, prepare the filling. Peel, wash and cut the potatoes, then boil in some salt water until soft & tender.

Peel & slice the onions, then fry them in a pan with the butter.

Chop the herbs and mash the potatoes, then mix the fried onion, chopped herbs and spices into the mashed potato.

Roll out each dough piece into a very thin round. Place & spread 1-2 tbsp of the filling on one side of the sheet, leaving about 1-inch border at the edges to seal.

Brush all around the edges of your rolled dough with cold water or egg wash, then fold the dough over the filling to make a semi-circle. Make sure to release all the air from the inside.

Press the edges down with a fork to keep everything sealed in properly, then trim if necessary. Another way to seal them is to twist or fold the edges over your finger.

Heat the oil over medium-high heat in a wok or frying pan.