THE SQUASH: Roll pieces of dough into 1″ balls. On an oiled board, flatten the balls into a circle with the heel of your hand. Cover the dough with plastic wrap to keep it moist and pliable.
THE SPREAD: Using the side of an oiled cleaver, spread the circle of dough (working from the center out, and going all the way around) until it is semitransparent and 3″ in diameter.
THE SEAL: Place 1 1/2 tsp. filling in the center of the wrapper, then fold the wrapper up to form a crescent. Pleat the edges and pinch to seal, making “little purses.”