Sweet crunchy sweets Dumpling Mix


In a deep bowl, empty the content of the sachet than add yeast and pour with ½ liter of warm water (40°C). Mix well to obtain a tender paste.
Leave the tender paste covered to rest in a warm place for about 5 hours.
In a frying deep pan, bring vegetable oil to boiling point, then reduce heat to continue with the cooking process.
Form the paste into small balls or patties by wet hands or by the use of spoon.
Plunge tenderly the balls into the boiling oil. Make sure that the oil completely covers the balls.
When the dumplings are golden brown remove from oil and strain, then immediately dip in the sugar syrup and serve hot.

Optional: While the dumplings are hot, you can either drizzle some icing sugar or plunge the drained balls into sugar syrup or honey syrup (upon taste) for 2 minutes, then drain again and serve.

To make Sugar Syrup:

In a sauce pan add 2 cups of water, 4 cups of granulate sugar and ½ tablespoon of citric acid or squeezed lemon. Keep mixing the content until it reaches boiling point.