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1
Combine filling in a bowl. Mix well and set aside.
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2
Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
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3
Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
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4
On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
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5
Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
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6
To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
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7
Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
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8
Cooking:
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9
In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
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10
Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
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11
Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
