Step 1

Add the oil to a medium saucepan over medium heat.

Step 2

To a bowl, add the flour, baking powder, sugar, and salt and whisk to combine.

Step 3

Add the butter to the flour mixture and smash it with a fork to combine. Continue to combine the butter and flour mixture until it has a sandy, crumb-like texture.

Step 4

Add the water, a little at a time, to the flour and butter mixture and stir it with a fork or your hand to form a dough. Knead for about 2-4 minutes. There should still be some flour that needs to be worked into the dough.

Step 5

Transfer the contents of the bowl to a clean, dry work surface and knead the dough until all dry ingredients are just combined. Do not over-knead the dough. It should still look a little rough on the outside and not smooth. Cover the dough with a wet paper towel and allow to rest for at least 10 minutes, ideally 30 minutes.

Step 6

Tear off golf ball sized amounts of dough and roll slightly into a ball. When all dough balls are rolled, gently flatten them in the centre only slightly before carefully placing them in the oil a few at a time. This helps them to fry evenly (they will form back into round balls in the oil). Cover your dough again while your oil heats up.

Step 7

Tear off a small piece of dough no larger than a 1⁄2 teaspoon and place it in the oil. If the oil around the dough starts to bubble all around it then it’s ready for frying.

Step 8

Cook the dough in the oil until golden brown on each side, flipping when needed (approximately 6 - 8 minutes).

Step 9

Place a few paper towels onto a plate. Carefully remove the dumplings from the oil and transfer them to the plate. Serve warm.