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Lightly oil your hands (to prevent the dough from sticking to them) and then divide the dough into twelve 1 1/2 inch balls. Cover and set aside.
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Working with each ball separately, flatten it into a disc with your fingertips, coat well with dry flour, and roll into a thin, 6- to 7-inch circle of uniform thickness. If the dough sticks to the rolling surface, dust once again with flour. Rolling can also be done on a lightly floured surface.
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Cut the circle into half and baste about 1/2 inch along the straight edge with water. Pick up the two pointed ends and place them one on top of the other along the straight edge and press along the straight edge to seal, thus making a cone. Alternately, simply fold in half to make a triangle.
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Hold the cone with the pointed side down, between your thumb and fore finger, and fill with one tablespoon or more of the filling. Baste the open edges with water and press them together to seal. Cover and set aside until ready to fry. Repeat with all the other balls.