In a mixing bowl, add all your dry ingredients and mix by hand to combine.

Gradually pour water in the flour mix and kneed to form a soft, cohesive dough. Do not overwork the dough; Only add some of the water at a time because the amount of liquid needed varies with each brand of flour. Knead into a soft but not sticky dough.

Cover the dough with a paper towel or cloth and sit in the refrigerator to rest for a minimum of 30 minutes. This will result in a better texture for the dough when you kneed it.

Prepare Oil for deep frying; heat to a temperate of 160 degrees celsius. Oil that's too hot may cause your Dumplings to cook too fast and burn without the inside being cooked properly. Use a good amount of cooking oil so that the dumplings are swimming in the oil.

While the Oil is preheating, kneed your dumplings. Lightly dust the palm of your hands and the surface of a cutting board with flour. Pinch 1-2 inches of dough, depending on the desired sizes and roll in the palm of your hands in acircular motion tucking the dough into itself (watch tutorial). Rest dough on board and repeat the process until all the dumplings have been shaped.

Fry until the dough turns golden brown . Quick tip, constantly move the dumplings around in the oil so that they cook on all sides. When complete, you should have a delicious crispy round dough that's firm on the outside and soft and pillowy on the inside. ENJOY!