In a medium sized mixing bowl, combine all dry ingredients. Add butter to the dry ingredients and use your hands to mix in, evenly.

Gradually add water, use your hands to knead and form the dough, add more water if needed. Dough should be soft but not sticky and wet. Remember not to over knead. You may not need all the water.

Pinch or cut off large golf ball size pieces. In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center. Set each dumpling aside.

In a medium sized heavy bottom pot, heat oil over medium low heat. Add each dumpling to the heated oil and fry for about 8 to 10 minutes flipping at the halfway point - do not rush this process, be patient. Keep heat level at low to medium.

Once golden brown and cooked through remove from pot, place on a paper towel to drain any excess oil and allow to cool. Enjoy while warm!