Take a big mixing bowl and add the flour, salt, sugar and oil. Mix it around until it looks crumbly and you can hold a little bit of the mixture to form a shape.

Make a well in the center and pour the water little by little until you form a smooth supple dough. Cover the dough and let it rest for 30 minutes.

After 30 minutes, divide the dough into 20 small dumplings. Roll each dumpling in your hand to form a disc like shape.

To roll the dumplings into circular shape, you could either rub little oil on the dumpling or dust a little bit of flour. While rolling, apply gentle but firm pressure from center to outward. Rotate and repeat, until you roll it into a thin even circular shape. Layer it on a parchment paper and continue rolling the rest.

Place a heavy bottom saucepan on medium high heat and pour enough oil to deep fry the rolled dough.

Prepare a plate with kitchen towel to place the hot fried luchi.

Once the oil is hot enough (about 350F), slide one rolled dough and apply gentle pressure with the back of the slotted spoon. It should start to puff up in few seconds. Flip and let it fry for a few more seconds. Then, using the slotted spoon, lift the puffed luchi and hold it against the edge of the pan to drain off excess oil. Place it on the prepared plate with kitchen towel.

Luchi should be served right away. Once it’s cold, it loses the flaky soft texture.