MFalk's Profile

A cop-out to the question, I know, but making it at home is really easy. Soak equal parts rice and slivered almonds in water with a couple cinnamon sticks for 6 to 12 hours, then blend until milky and strain through cheese cloth.

Perhaps a blend of sweet rice flour and almond meal? I still imagine some straining will be involved.

I'm worried the skin will dry out in a weird way though. I've never been happy with the texture of baked dumplings. Or if you could put the dumplings on cooling racks and put them in a hot oven while tossing water on the oven floor, the resulting steam could keep them moist. But really I'd just boil them for convenience.

I use liquid cups for everything, which I [slapdashedly] use as an alternative to sifting. You can pour flour into a liquid measuring cup and tap it to level it out--far less likely to compress flour, which happens when you scoop and level. I have a set of three liquid measures like the larger one in the above picture. They allow you to see how much you're pouring in from above, and work about right. Also, if you scoop and level, your measuring cup spreads flour when you put it on the counter. I'll do anything I can to reduce mess when baking.