Step 1

Using a sieve over a large bowl, sift together flour, baking powder, instant yeast(optional), sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream until the flour starts to leave the bowl’s sides. When the dough is soft but not sticky, transfer it to a lightly floured work surface. I use the Kitchen Aid Stand Mixer instead of hand kneading. I knead the dough in the mixer for 8 minutes or until it stops sticking to the sides.

Step 2

Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes. I put mine in a warm oven (170 F/ 76 C) for 20 minutes.

Step 3

Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads between 360 to 380 degrees F (182 C to 193 C). I splash hot oil over the top while cooking. See video.

Step 4

Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads between 360 to 380 degrees F (182 C to 193 C). I splash hot oil over the top while cooking. See video.