Place flour and salt in a bowl. Start by adding ½ cup of water and keep adding the rest of the water gradually until it is no longer sticky.
Add oil towards the end of the kneading and knead until soft and smooth.
Cover and leave to rest for 15 – 20 minutes.
Roll out the dough to make it 2 mm thick and use a 5 cm cookie dough to cut out the circles. Try to minimize the waste and cut the circles as close to each other as possible.
Add ½ tsp of filling or so to the center of each circle. Fold the circle over to make a crescent shape and makes sure the edges are sealed properly.
Fold the right side over the left side and pinch them together to create a little tortellini shaped dumpling. The recipe makes around 90 pieces.
Arrange dumplings in a sheet pan and bake in pre-heated 180°C oven for 7 minutes.
At this point the dumplings can be frozen if desired to be used later.