Ingredients:
Rice flour: 1 cup
Oil (any oil): 2 tsp
Water: 1 ½ – 1 ¾ cup
Salt to taste
Pepper: optional
Directions:
1) Pour 1 ½ cups of water in a saucepan. Add the salt, pepper and 1 tsp of oil to the water and bring the water to a boil.
2) Meanwhile boil the remaining water and keep it ready.
3) When the water in the saucepan starts boiling, reduce the flame and add the rice four to the water stirring continuously. This is to ensure that there are no lumps in the dough. Switch of the flame. The consistency should be dough-like. To put it in perspective – it should not be as sticky as cookie dough. If you feel that the dough is too dry stir in the remaining water.
4) Cover the dough with a damp kitchen towel to prevent it from drying out.
5) When the dough has cooled down, it is time to make the dumplings.
6) Oil the palm of your hands by dipping the tips of your fingers in the remaining tsp of oil. Pinch out approximately 1 tbsp of dough and roll it in the palm of your hands into 1 inch diameter balls.
7) Steam the balls in a steamer for about 10-12 minutes.
Yield: About 60 dumplings.
The steamed dumplings are delicious as is. You can also use them in soups or other dishes which call for dumplings.
Allergy Foodie 
Pretty good post. I just came across your site and wanted to say
that I’ve really liked reading your blog posts. Anyway
I’ll be subscribing to your blog and I hope you write again soon!
Thanks Jenna! If this blog helps even a few food allergy sufferers, the purpose of it would be achieved 🙂
That’s a nice allergy friendly recipe, with a slight variation we can even stuff it with some cooked dal or lentils or grated veggies (allergy free) slightly tempered with mustard and curry leaves will add an extra nutrition to the dumplings.
Yes Priya – that is definitely a grat way of adding nutrition. Am working on a short video to demonstrate how to stuff the dumpling.