Calzones Courtesy of Shula – A Tiberias Restaurant

1. The dough: knead all the dough ingredients until homogeneous. Wrap the dough in plastic wrap or place it in a container and refrigerate for 30 minutes.

2. The filling: mix all the ingredients together until homogeneous (you can use a mixer fitted with a flat beater). Divide the filling into tiny balls (weighing less than a quarter of an ounce/ 5-6 grams each, for a total of around 150 dumplings). Place the balls on a platter and cover with plastic wrap.

3. Remove the dough from the refrigerator and divide it into 4 equal parts. Using a pasta maker, roll out each part into 0.07in /2mm rectangular strips.

4. Flour your work surface and place the dough strips on it. Arrange the filling balls along the long side of the rectangular dough strips that is farthest away from you (the upper third of the sheet), placing them less than ½ inch/ 1cm from the upper edge and about 2½ inches/6cm from each other. Fold the edges of the dough rectangle over the filling and seal. Tighten the dough around the filling balls (releasing as much air as possible).

5. Carving out the dumplings: take a cookie cutter or glass (about 2½ inches/ 6cm in diameter) and place it over the dough so that its upper section is just above the filling and its lower section extends out of the folded dough sheet. Press the cookie cutter or glass against the dough and carve out the calzones. (They should look like a Norman window or long semicircle. That way you reduce the risk that the dumplings will come apart when cooking). The dumplings can be frozen at this stage. Repeat the process with all the remaining dough strips. Combine the pieces of dough left over after rolling out the initial strips, roll them out again and create more dumplings. To prevent the dough from drying out, keep it covered with a damp towel until you carve it into dumplings.

6. Heat the oven to 390ºF/ 200ºC and line a baking pan with parchment paper. Fill a large pot with water and a heaping tablespoon of salt and bring to a boil over a high flame. Add the dumplings and cook for about 6 minutes (if frozen, 9 minutes). Drain.

7. Arrange the cooked dumplings on the baking pan, with them right next to each other (or even overlapping). Brush them generously with melted butter and place the pan in the oven. Bake for about 10 minutes until some of the dumplings are lightly golden brown on top. Remove and sprinkle generously with some feta cheese.