Start by working with the dough half an hour after the resting time. Divide the dough into small pieces or Squeeze a ball sized dough out and leave the rest under the damp towel.
Use a rolling pin and roll the ball sized dough on a lightly floured counter or rolling base until it is a very thin disc-like tortilla.
Try to make this as thin as you can. To make the rolling easier, flip and dust with more flour as you roll the dough ball into a thin disc. This helps the dough not to stick on the rolling base.
Use a cookie cutter to cut the disc into 3 ½ - 4-inch circles. Remove the scraps of dough and reuse it for making another disc.
Take one piece of the small circle and place it on your palm or on the rolling board. Now add 1 tablespoon of filling in the center. Moisten the edges with little water and then fold and punch the circle edges to form a round dumpling.
Use the same process to make more dumplings and place the finished ones on a lightly greased plate.