A traditional Chinese cook would add lard to the red bean paste. Then heat the mixture in a wok until slightly caramelized. This process definitely enhances the flavor of the filling but in view of health concerns I often omit it.

Scoop out twelve equal lumps of red bean paste and arrange them on a plate. This process will help you fill the dumpling as you start frying. Beat the egg white until stiff peak, and then add the flour and cornstarch. Mix well until the batter becomes smooth.

Heat the vegetable oil in a wok or in a deep frying pan on medium high heat. The oil should not be too hot as the dumpling should be heated all the way through before the outside burns. You can test the oil by dropping a small lump of the meringue into the oil. It should sizzle slowly.

Fill an ice cream scoop with meringue. Drop a portion of red bean paste into the scoop. Then cover the red bean paste with a spoonful of meringue. Drop the battered red bean paste into the hot oil by inverting the scoop and squeezing the handle at the same time. This should create a perfectly shaped dumpling. Moving quickly you can cook about six dumplings in the oil simultaneously.

Use tongs or a pair of extra long chopsticks to turn the dumplings occasionally to brown them evenly. It should take about 5 minutes to crisp them thoroughly. Drain the dumplings and place them on a paper towel to absorb the extra grease. Serve immediately on a plate and garnish with granulated sugar.