First, prepare your delightful dough! In a medium bowl, combine the flour and cold water. Mix and knead until you have a smooth, elastic dough. Cover it and let it rest while you prepare the filling. This is its moment of Zen.

Now for the magical filling! In another bowl, mix the minced meat, varškė, and Vegeta seasoning. If using, add the optional finely chopped onion and dried herbs. Mix everything thoroughly until well combined.

Roll out your dough on a lightly floured surface. You want it thin, about 2-3mm thick. Use a round cutter (or a glass!) to cut out circles, about 10-12 cm in diameter.

Spoon a tablespoon of your filling onto one half of each dough circle. Don't overfill, or your kibinai might burst their seams! Nobody wants a filling explosion.

Fold the empty half of the dough over the filling, creating a half-moon shape. Pinch the edges firmly to seal, then crimp with a fork for a decorative touch and extra security. Think of it as giving your kibinai a cute little braid!

Heat the vegetable oil in a large non-stick pan over medium heat. Carefully place your kibinai in the hot oil. Don't overcrowd the pan; cook them in batches if necessary.

Cook for about 3-5 minutes on each side, or until they are beautifully golden brown and the meat filling is cooked through. The golden crust is your victory sign!

Serve your hot, crispy kibinai immediately! They're best enjoyed fresh, maybe with a dollop of sour cream if you're feeling fancy (and have it!).