Ingredients

How to prepare

Preparing the dough for filled turnovers is very simple. Mix water with flour and knead thoroughly until tougher, easily formable, supple dough is obtained. Let it rest for about 30 minutes protected from going stale by a polyethylene sack. The dough is supple and does not stick. You can form turnovers on a non-stick surface without using a dusting.

Roll the dough flat (ca. 2 mm) and use a mould or a glass edge to form circles about 6-7 cm in diameter. Those are going to be easy to work with. Smear whipped egg on circle edges and add an adequate amount of filling (sweet or savoury, meat or vegetables). Fold the circles in half and carefully but thoroughly press the edges together (creating a turnover). A knife handle may help. Cook the turnovers in slightly salted boiling water for about 10 minutes.

The fillings may vary, but they cannot be too moist to keep the dough intact. You can use one of the Nomina porridges as a thickener.

Tip: You can find a recipe for curd cheese filled turnovers in our cook book (see Curd cheese filled turnovers).