In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.

Add the cold cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse, sandy crumbs.

Gradually pour in the cold water, a few tablespoons at a time, while gently kneading the mixture with your hands. Continue until a soft, slightly sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes to allow the gluten to relax, which will make them fluffier.

Divide the rested dough into 8 equal pieces. Roll each piece between your palms to form a smooth, round ball, then flatten it slightly into a thick disc shape.

Heat the vegetable oil in a heavy-bottomed skillet over medium heat until it reaches 350°F (175°C), or until a tiny piece of dough gently sizzles upon hitting the oil.

Carefully place the dough portions into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3 to 4 minutes on the first side until golden brown and puffed up.

Flip the dumplings using tongs and fry for another 3 to 4 minutes on the other side until evenly browned and cooked completely through the center.

Transfer the fried dumplings to a paper towel-lined plate to drain any excess oil. Serve warm alongside scrambled eggs, salted fish, or your favorite savory stew.