Put the sugar and ground cinnamon in a small bowl and mix well. Pour all onto a plate.

Place a dumpling skin on a separate plate and brush the water lightly onto both sides of the dumpling skin.

Lift the dumpling skin from step 2 and put it onto the sugar and cinnamon powdered plate (from step 1). When one side is well coated with sugar, turn it over so that both sides of the dumpling skin have the sugar coat. (You might want to brush off if too much sugar sticks to it. Otherwise, you will have a sugar shortage later.)

Roll the dumpling skin with your hands. (It’s like hand rolling a cigarette, not that I ever smoked!)

Repeat step 2 to 4 for the rest of the dumpling skins.

Boil some oil in a sauce pan on a high heat and when it starts to boil, add the rolled dumpling skin into the sauce pan and deep fry it for 2-3 mins.

When they are all cooked, lift them out and serve them onto a plate and enjoy! (Eat it within 10-20 mins while still crunchy.)