5
Remove the filling from the fridge. Unwrap the dough and roll it out over a well-floured working surface to about 1mm thickness. (You can use a pasta machine, too.) Cut out 8cm rounds of dough. Place a knob of filling at the centre of each round, then pinch and fold the base to seal it on one side. Keep pinching and folding the extremities to seal the top of the dumpling, working as you would a braid, first on one side and then on the other, until you’ve reached the other side. Place the finished culurgiones on a floured tray while you work