Here are two staples that I use for making dumplings and Vietnamese food: wheat starch and rice paper. I employ the former for dim sum such as har gow and the latter for hand rolls or fried cha gio imperial rolls. I suffer allergies but not many food-related ones so I've not thought much about cross-contamination issues in the manufacturing process. Back in February, Mikhaela prompted me to think a little harder about them. I didn't have answers to her questions until today. Even so, I don’t have totally solid answers. Maybe you can help fill in the holes?
Jump to the original April 2014 post Vietworldkitchen.com to read her email and my response.