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I just tried making these Vietnamese dumplings, using GF tamari for the 
soy sauce - they are delicious. I followed the recipe without deviating 
from it much. The dough is wonderful to work with (I scrupulously 
weighed the tapioca and rice flours, used the very finely ground Asian 
rice flour, and used a crumbled home-dried red cayenne pepper for the 
hots.)  The beans called for are also called moong dal and they about 
double in volume after the soaking.

So much fun to make, very inexpensive, and vegetarian too!  The dough 
sticks together nicely to encase the filling (sort of like a weak 
version of silly putty) and since the dumplings are steamed there is no 
chance of bursting dumplings with filling escaping in to the cooking water.

The two sauces are essential - the soy/hot/sweet one and the scallion 
oil.  Both are very simple to make and together with the fried shallots 
in the dumpling they make a nicely balanced flavor combo.  The texture 
of the cooked dumpling wrapper is chewy in a wonderful way, - we in the 
GF world are already familiar with that chewiness.

Anyway, for anyone who is craving an Asian dumpling, this is a fun one.

http://www.asiandumplingtips.com/2009/08/slanted-door-hue-rice-dumplings-recipe-banh-xep-chay/comments/page/2/

Alice
http://www.gfzing.com
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