Balkarian khychiny with potato and cheese

Ingredients

For the dough

• water — 350 ml
• flour — 500 g
• salt — 1 tsp
• vegetable oil — 2 tbsp

For the filling

• potatoes — 400 g
• cheese (the saltier the better) — 300 g
• herbs — 1 bunch
• salt and pepper

To serve

• butter — 100 g

Method

1. Peel the potatoes, cut them into quarters and boil them in salted water.
2. Make the dough. Add the salt and water to the flour. Start mixing with a fork, then turn out onto a floured surface and knead until elastic. Add the oil towards the end and work it in well. Shape into a ball; the dough should not stick to your hands. Rest it for 30 minutes.
3. Make the filling. Drain the potatoes, grate the cheese over them while still hot and add the herbs. Combine everything, using a masher if you like. Season with salt and pepper to taste.
4. Shape the filling into 9 equal balls, one for each khychin.
5. Divide the dough into 9 pieces as well. Put your largest pan on the highest heat.
6. Flatten each piece of dough by hand, put a ball of filling in the centre, pinch the edges closed like khinkali and turn it over. Flatten it and roll it out with a rolling pin.
7. Fry for 2 minutes on each side in a dry pan.
8. Brush each one with melted butter. Cut them into quarters to serve.