Who needs wheat flour dumpling skins (commercial ones of which, btw, have an ingredient list reminiscent of industrial manufacturing) when you can make your own homemade ones out of kickass alternative flours? Tigernut flour is the secret here to a workable dough - once you have that everything else just falls into place. Let the dumpling games begin! Addendum: Added a different dumpling dough recipe based on reader feedback and variability with tigernut flour - the 2nd one should also work for steamed dumplings (and uses only cassava products).