Festival: Sweet Fried Dumplings for Lunch

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Ensure no lumps remain; the cornmeal should be evenly distributed.

Stir in the vanilla extract and milk (and the egg, if using) to form a soft, sticky dough. The dough should be firm like shortbread, not runny. If too dry, add a splash more milk; if too wet, add a little flour.

Cover the bowl with a clean dish towel and let the dough rest for 10 minutes. This patience allows the grains to absorb the liquid, making the festival lighter, just like a good secret needs time to settle.

In a large skillet or heavy-bottomed pot, pour the vegetable oil to a depth of about 2 inches. Heat over medium heat until a small piece of dough sizzles and floats, about 175°C (350°F).

With recently wet hands, pinch off a golf-ball-sized piece of dough. Roll it gently between your palms to form a cigar shape, about 4 inches long, with tapered ends—like a promise worth keeping.

Lower the shaped festivals into the hot oil, careful not to crowd the pan. Fry in batches, turning occasionally, until deep golden brown on all sides, about 2-3 minutes per batch. Maintain medium heat to cook through without burning outside.

Use tongs to transfer the fried festivals to a plate lined with paper towels. Serve immediately, since the golden hours of flavor wait for no one.