For the dough:

Add salt to flour and pour in water and knead.

After the dough is formed knead with your palms until you get a nice smooth elastic mass

Leave it for about a half an hour while you make the filling.

For the filling:

In a bowl, combine the salt, pepper, a pinch of cumin to the meat. Add a bit of water just enough to make it wet, not diluted.

Put on a large pot of salted water on the stove to boil

Roll out the dough until it is very thin about 1/4 inch or less.

Cut out round pieces about 6 inches in diameter

Put a teaspoon full of the filling in the middle of the dough

Start bringing up the edges of the dough forming a sack around the filling. You should have about 19 pleats to make the sack.

Twist the top to enclose completely and place on a floured surface

Work quickly and in batches as you don't want the filling to leak through the dough.

Place in the boiling water and cook until the swell and rise to the surface

Remove them with a slotted spoon

Sprinkle with black pepper and enjoy!