Staying on the same mood and going back 2 recipes, you may remember I left half the bacalhau mixture from the pie? So, with this half I made "Rissois", something my mother is an expert making and I had to try her dough recipe. I was successful and needless to say you can fill them with whatever filling you want.
For about 8 of these: 
1 cup of water, pinch of salt, splash of olive oil, 1 cup of plain flor plus more to dust and knead, egg whites, breadcrumbs, vegetable oil to fry, filling (the filling cannot be very liquid)
1. Prepare a surface in which you can knead the dough and dust it with flour.
2. Heat the water in a small sauce pan, add the salt and olive oil. When it starts to boil throw the flour in and mix with a wooden spoon as you reduce the heat to low. (You'll have to be quick here)
3. When mixed, take from the heat and place it on the dusted surface. Now, start kneading with your hands and adding flour until it doesnt stick to your hands or the surface.
4. Using a rollling pin flatten the dough on your surface and when it is about 4 mm thick place a spoonful of your filling on it.
5. Fold the dough over the filling and using a glass place it over the dough and cut "half-moons" with it.
6. Set aside. Repeat with the rest of the dough until it is over.
7. Place the egg whites on a bowl and the bread crumbs in a shallow plate.
8. Take the dumpling with one hand, place it in the eggwhites to coat and transfer it to the breadcrumb plate. With your other hand coat the dumpling with breadcrumbs and set aside on a plate. Repeat until all are done.
9. Heat the oil in a fryer and fry the dumplings in high heat until they are golden.
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