👨‍🍳 Instructions

1. 1

   For the dough: In a large bowl, combine flour and salt. Gradually add warm water while mixing until a firm dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

   💡 Tip: The dough should be firm but pliable. If it's too sticky, add a little more flour; if too dry, add a touch more water.
2. 2

   For the filling: In a medium bowl, crumble the feta cheese. Add the chopped dill, cilantro, parsley, green onions, and black pepper. Mix well to combine.

   💡 Tip: Ensure the herbs are finely chopped for an even distribution in the filling.
3. 3

   Divide the dough into small, equal portions. Roll each portion into a thin circle, about 3-4 inches in diameter.

   💡 Tip: Keep the remaining dough covered to prevent it from drying out.
4. 4

   Place about 1-2 teaspoons of the herb and cheese filling in the center of each dough circle.

   💡 Tip: Don't overfill, as it can make sealing the dumplings difficult.
5. 5

   Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal. You can crimp the edges with a fork or by pleating for a decorative finish.

   💡 Tip: Ensure the edges are well-sealed to prevent the filling from escaping during cooking.
6. 6

   Bring a large pot of salted water to a rolling boil. Carefully drop the dumplings into the boiling water, being careful not to overcrowd the pot. Cook in batches if necessary.

   💡 Tip: Leave enough space between dumplings so they don't stick together.
7. 7

   Boil for 10-15 minutes, or until the dumplings float to the surface and the dough is cooked through. They should be tender and slightly translucent.

   💡 Tip: A good test is to remove one dumpling and cut it open to check for doneness.
8. 8

   Remove the cooked dumplings with a slotted spoon and drain well. Serve immediately with a generous dollop of yogurt or sour cream.

   💡 Tip: These are best enjoyed fresh, but leftovers can be gently reheated.