size of small golf balls and flatten them into discs. you should get about 12 disks.
in a large, cast-iron skillet, heat the oil. line a plate with paper towels and have a slotted spoon handy. to test if the oil is hot enough, put the end of a wooden spoon in the oil and see if bubbles form around it. (the ideal oil temperature is 350°f, feel free to check it with a deep-fry thermometer.) in batches, fry the dumplings until golden brown, about 2 minutes per side. drain on the paper towel-lined plate. 