Ingredients

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, cinnamon, and nutmeg.

2. 2

   Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

3. 3

   Pour in the coconut milk gradually, stirring gently with a fork until the dough starts to come together. If it is too dry, add a splash more milk; if too sticky, add a sprinkle of flour.

4. 4

   Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds until smooth. Do not overwork the dough or the dumplings will become tough.

5. 5

   Divide the dough into 8 to 10 equal pieces. Roll each piece into a ball, then press down gently with your palm to flatten it into a thick disc.

6. 6

   Heat the vegetable oil in a frying pan over medium heat. To test if the oil is ready, drop a small piece of dough in; it should sizzle immediately.

7. 7

   Place the dumplings in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

8. 8

   Fry for about 3-4 minutes on each side until they are deep golden brown and cooked through.

9. 9

   Remove the dumplings from the pan and place them on paper towels to drain excess oil before serving warm.