Pan fried dill dumplings

Being stuck at home for 3 weeks in a row now, I'm trying to keep myself entertained with new recipes that I don't normally get to (have time to) make. Some recipes are really complicated and/or simply takes too long on a normal day. Well right now I suddenly have all this extra time on my hand and it's the best time for things that may take a longer - but hella worth it.

Last week's grocery haul included a bunch of fresh dill. They smelled so good and looked very green and healthy. Sure I had to get a bunch, but then... what do I do with this exact? While I did grow dill myself one time, I didn't get to eat much (or any) of it. Most of my dill went to feed a few butterfly caterpillars last summer. I had 4 black swallowtail caterpillars at one time and, trust me, it was a pleasure feeding those babies. So anyway, back to dill - I have no idea what to do with it.

Also fun discovery: there aren't a lot of dill recipes online, AT, ALL. Most of them out there use dill sort of like a sprinkle or a few springs as a topping. Oh please, how am I suppose to use a whole bunch of fresh vegetable if recipes only calls for a few leaves? I took about 1/4 of the bunch, and made that into a breakfast omelette. See recipe here: https://www.eatwithjia.com/2020/03/parsley-omelette.html, exactly same steps, use dill instead. Told you this is a versatile breakfast item! But then.. what to do with the 3/4 (maybe more) of this mass bunch of dill?? I ran out of ideas.

YES, a light bulb went off in my head - why not go back to the basics, back to what I knew, and back to what my grandparents and parents taught me? Dumplings! Dumplings are such a pain if you make by yourself, but we can skip steps and make some modifications to make this process much much easier. Also, dumpling is a great way to use up a lot of anything: vegetable, meat, shrimp, whatever. Because you just stuff them all in the filling and voila! Dill does not need to be a topping, it's going to take the main stage today!

What you need:
- 2 cups of flour
- 1/3 cup of water
- a bunch of dill
- 2 eggs
- 1/4 cup of vegetable oil
- oil to work with, 3tbsp of salt

Recipe:
- mix water and flour, add a bit more water to make sure you can form a doughy ball. Let it sit under a damp paper towel in a bowl for an hour.
- cut the dill finely and mix in the 2 eggs, oil, and salt. I don't like using a food processor to cut the vegetables, because I still like to preserve the crunchiness without losing all the juices. let this sit for 30min while you work on the dough.
- divide the dough in 4, and roll each quarter into a big flat dough circle piece with your fingers dipped in a bit of oil. disclaimer: I did not even have a rolling pin for this. Like i said, this is a very unlikely recipe to make for me. So I literally started stretching the dough with my fingers and my palm. Kind of like how chef do with pizza dough. Not the easiest thing and very, very uneven at times, but it mostly worked. So yea, if you have a rolling pin this will be a lot easier.
- divide the dill mixture to 1/4, stuff the quarter of filling onto half of the dough circle, fold over and press the edges. repeat this 4 times. p.s. this is the lazy part of me saving steps. I made 4 huge dumplings, the size of a panzarotti or empanada. So yes perhaps you can call it fusion, but every culture has its thing with dough with various fillings. It really is a beautiful thing.
- add 2 tbsp of oil in frying pan and pan fry the giant, GIANT dumplings on med for 5-8 mins one side, then flip, cover, same thing on other side. Eat them while they are hot!

Not to toot my own horn but these were actually sooo amazing.  Will I do this again? um.. yes but not anything soon.