Steamed Dumplings

Steamed Dumplings
5 Tablespoons boiling water
5 Tablespoons sugar
3/4 cup cake flour
1/2 teaspoon baking powder
sweet black sesame bean paste or sweet azuki bean paste (you can make your own of either of these)

Dissolve the sugar in the water. Cool and mix in the flour and baking powder to form a soft dough. Cover and allow to rest for thirty minutes.
Knead dough briefly. Cut into twelve pieces. Flatten each to a one inch disk. Place a teaspoon or so of bean paste in the center of each, then wrap the dumpling around it.
Steam in a bamboo or metal steaming basket for about ten minutes.

This is the first time I ever made steamed dumplings. This is a Japanese recipe; any kind of bean paste can be used for the filling but keep in mind the sweet sesame or azuki bean will make sweeter dumplings. The dough is also slightly sweet, so if you would like to use a savory or spicy bean paste, keep this in mind. I used the sesame paste as I could not find azuki beans. I also tried to make a gluten free version of these dumplings using rice flour, however it was unsuccessful - the dough was not thin enough. I am sure there is a way to make a gluten free version though.