1. Add the flour, yeast, sugar, salt and olive oil into a large mixing bowl and use the dough hooks on the handmixer to combine.
2. Slowly start to add the water into the flour, continuing to mix with the dough hooks until the mix is brought together to form a large, craggy ball.
3. Continue to knead (low speed) for a few minutes until the dough changes into a smooth ball, then cover the bowl with cling film and leave the dough to rest in a warm place for 30-40 minutes.
4. Add the brown sugar, nuts and cinnamon to the hand blender chopping bowl and chop to a fine consistency. Set aside.
5. Knock back the dough and place on a lightly floured work surface, rolling to form a long sausage consistent to how many dumplings you wish to make e.g. 12 medium or 16 mini. Cut the dough in half and then each half into 6 or 8 pieces.
6. Take each piece of dough and use the palm of you hand to roll onto the surface in a circular motion to create a smooth ball.
7. Lighty flour a baking sheet ready to sit the dumpling on once filled.
8. To fill the dumplings take one of the balls and gently press in the middle to flatten and form a small pattie. Fill with a generous teaspoon of the sugar mix then pinch all the sides together to seal, turn over and gently press down to form a slightly deflated shaped ball and place on the floured baking sheet.
9. Repeat the above with all the remaining dough balls, place seam side down onto the baking sheet and cover with cling film, remembering to shake a little flour onto the dough balls first to prevent sticking then allow to sit for 20-30 minutes.
10. Heat the sunflower oil in a saucepan or deep frying pan on a medium heat to shallow fry the dumplings. To check the oil is hot take a small piece of the dough and place into the oil; if it sizzles then it is perfect for the dumplings.
11. Place the dunmplings into the oil seam side down and depending on the size, fry 2-3 of the dumplings together. When the bottom is golden brown, turn over to fry the other side, and on the third turn place a lid over the top just for a minute - this helps the sugar to dissolve.
12. Carefully remove the dumplings from the hot oil and place onto kitchen towel to absorb any excess oil.
13. Line an airtight container, or cake tin with greaseproof paper, then kitchen towel on top and sit the dumplings in packed together, and dust with sugar of your choice.
14. Eat while they are still warm and enjoy.

Top tips:

• These dumplings do not have to be balls, they can be gently flattened after filling and shallow fried to a "flat pancake "in the traditional Korean way
• Dumplings can be filled with anything; try Nutella, chocolate drops, coconut, peanut butter
• Melt chocolate and dip in half the dumpling and allow to set
• Go savoury with garlic, pesto, cheese and cover with a little parmesan
• Any leftover sugar filling you can place in an airtight container for the next batch
• Always use safety measures around hot oil!