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

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

Gradually pour in the coconut milk while stirring with a fork until the dough starts to come together. You may not need all the liquid, or you might need a splash more, depending on the humidity.

Turn the dough onto a lightly floured surface and knead gently for about 30 seconds until smooth. Do not overwork, or the dumplings will be tough. Let the dough rest covered for 10 minutes.

Divide the dough into 8 to 10 equal pieces. Roll each piece into a ball between your palms, then flatten slightly into a disc shape.

Heat the vegetable oil in a deep skillet or frying pan over medium heat (around 350°F).

Carefully place the dumplings into the hot oil. Fry in batches if necessary to avoid overcrowding.

Fry for about 3-4 minutes on each side until they are golden brown and puffed up. Lower the heat slightly if they brown too quickly to ensure the insides cook through.

Remove dumplings with a slotted spoon and drain on paper towels before serving warm.