In a bowl, combine all ingredients except for the flour and cheese. Mix until well combined.
Gradually add flour to the wet ingredients while mixing with your hand. Stop adding flour once the dough can be formed into a ball that’s neither too dry nor too sticky. Aim for a slightly sticky consistency that allows for kneading without excessive sticking to your hands.
Let the dough rest for 30 minutes, covering the bowl with plastic wrap or a damp tea towel.
Divide the dough into 10 equal parts and roll each part into a small ball.
Flatten one ball to form a disc, then place a spoonful of cheese in the center. Fold the edges of the disc over the cheese and reshape into a ball. Lightly flatten the ball into a disc again and set aside. Repeat for the remaining dough.
Heat canola or vegetable oil in a pan and lightly pan-fry each disc for a couple of minutes on each side until golden brown.
