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Dissolve sugar into room temperature water. Combine the sugar solution with the glutinous rice flour. Mix thoroughly and form a rough dough. Set it aside.
Pour boiling water into the wheat starch. Stir it well then knead it into a smooth dough. Thoroughly knead the wheat starch dough and the glutinous rice dough into a bigger piece.
At this point, the ductility is very low. To fix this issue, rip a small piece of the dough (about 40 grams) and microwave it for 25 seconds or boil it in water for 2 minutes. Then mix it back into the big piece of dough thoroughly.
Combine the dough with the room temperature lard until well absorbed. Set the dough in the fridge for 40 minutes. Don’t cut down the oil amount as it prevents the starch from retrograde, so the wrapper stays soft and tender.
Fill 30g of flattened dough with 15g of filling
Heat the frying oil to 190°C, then carefully slide in the dumplings and fry for 5-8 minutes or until golden brown. Enjoy!