• Preparing the Dough
  
• Prepare the flour: Sift the glutinous rice flour into a medium mixing bowl to remove any lumps.
• Form the dough: Gradually add warm water to the flour while stirring with chopsticks or a wooden spoon. Start with about 1/2 cup and add more as needed until the mixture forms small clumps.
• Knead the dough: Add 1 tablespoon of vegetable oil and begin kneading with your hands until the dough becomes smooth and pliable, about 5-7 minutes. The dough should be soft but not sticky. If it's too dry, add a little more water; if too sticky, add a sprinkle of glutinous rice flour.
• Rest the dough: Cover the dough with a damp cloth and let it rest for 15 minutes to allow the glutinous rice flour to fully hydrate.
• Preparing the Fillings
  
• (Choose one or prepare multiple options)

Peanut Filling:

• Combine ground roasted peanuts, sugar, softened butter, and salt in a bowl.
• Mix until it forms a paste-like consistency that holds together when squeezed.

Black Sesame Filling:

• Toast sesame seeds in a dry pan until fragrant, then grind finely.
• Mix ground sesame with sugar, softened butter, and salt until well combined.

Red Bean Filling:

• Use store-bought sweetened red bean paste or make your own by cooking dried adzuki beans with sugar until soft and paste-like.
• Assembling the Tangyuan
  
• Divide the dough: Portion the dough into 16 equal pieces (about 25g each) and roll each into a smooth ball.
• Shape the tangyuan:
• Take one dough ball and flatten it in your palm into a disc about 3 inches in diameter, making the edges slightly thinner than the center.
• Place about 1 tablespoon of your chosen filling in the center.
• Carefully fold the edges up and over the filling, pinching to seal completely.
• Gently roll between your palms to form a perfect ball, ensuring there are no cracks where filling might leak.
• Repeat with remaining dough and filling, placing completed tangyuan on a plate dusted with a little glutinous rice flour to prevent sticking.
• Pan Frying the Tangyuan
  
• Heat the pan: Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat until shimmering.
• Add the tangyuan: Carefully place 4-5 tangyuan in the pan, making sure they don't touch each other.
• Fry the first side: Cook for 2-3 minutes until the bottom develops a golden-brown crust.
• Flip and add water: Gently flip each tangyuan, add 2 tablespoons of water to the pan, and immediately cover with a lid. The water will create steam that helps cook through the tangyuan.
• Steam-fry: Lower the heat to medium-low and continue cooking covered for another 3-4 minutes until the tangyuan are cooked through (they should be soft and slightly translucent).
• Crisp the exterior: Remove the lid, increase heat to medium, and cook for another minute to re-crisp the exterior.
• Transfer and repeat: Remove the tangyuan to a paper towel-lined plate and repeat with remaining batches, adding a bit more oil as needed.