Place the water and butter in a saucepan and heat to boiling. Add the flour and salt all at once, stirring vigorously over low heat until the mixture forms a ball and leaves the sides of the pan clean. Cover and let cool to room temperature.

Heat the oil or butter and saute the onion in it until tender and lightly browned. Add the chopped shrimp and cook, stirring, for 2 or 3 minutes or until the shrimp turn pink. Stir in the beaten eggs, salt and pepper and cook, stirring, until eggs are just set.

Stir in the parsley and let cool to room temperature.

Knead the cooled dough on a lightly-floured board un-til smooth and elastic. Divide into two parts. Roll out one-half of the dough until it is very thin. Cut out 3-inch circles. Place one-half teaspoon of filling on each circle, moisten the edges, and fold over to make a turnover. Pinch the edges to seal.