1. Set aside a small bowl of water (which will help keep the dough from sticking to your hands).
2. This method is for beginners (aka me). Roll the dough into small balls. The dough balls should be smooth. Then, flatten, forming thick disks. I use a rolling pin. Make a small ident in half of the flat disks.
3. Place your fillings in the ident and then top with another disk. Pinch and roll the sides together to form a seal (you can add more dough if needed to cover holes and more water to help seal).