Waiter there's something in my.. dumplings!

I _almost_ forgot about the deadline of this month's 'Waiter there's something in my...' event. It's themed on 'dumplings', i.e. anything stuffed, and cooked by boiling, steaming or baking. I wanted to make ravioli, but I was thinking to make them with Nicola, and I couldn't arrange it for today. So, I decided to do something less Italian and more strange. I was inspired by the Indian Modak dumplings, sweet dumplings made with rice flour and a coconut and spices or coconut and raisin filling. Still, instead of rice flour, I used a mixture of garbanzo flour and regular wheat flour. I was curious to try a 'garbanzo dumpling', I never found any recipe for something like that! So, here is my creation:

'Gnocchi' di farina di ceci ripieni di pistacchi, uvetta e rum / Garbanzo dumpling with pistachio, raisin and rum filling
Ingredients
1/2 cup garbanzo flour
1/2 cup white wheat flour
1 pinch of salt
1 cup water
~2 tbsp butter
~2 tbsp turbinado sugar
1/2 cup roasted and shelled pistachios
2 tbsp raisin
1 tbsp rum
powder sugar and cinnamon for decoration

Procedure
Prepare the filling: blend the pistachios, add the raisin, the sugar and 1 tsp butter. Warm in the microwave till the butter melts. Add rum and mix.
Prepare the dough: put some water in a pot, add the two flours, mixing to avoid clumping. Add the salt. Heat while stirring continuously. Add 1 tsp butter. Keep heating till the dough is of a somewhat workable consistency (neither too sticky nor too dry). Add flour if necessary.
Butter the palm of your left hand, place a ball of dough in it, flatten it, add some filling in the dough, and close the dough around it. When done with all the dumplings, place in a steamer and steam for ~10-15 minutes.
Place the dumpling on your serving plate. Melt the rest of the butter and pour it on top. Mix the powdered sugar and the cinnamon and sprinkle on top. Eat warm or cold.
Lucas and I enjoyed them a lot! The garbanzo bean flour give them quite an unusual taste. The filling was especially good. Next time, I'll experiment with a different type of flour!
Come back here for a link to the roundup of the event... I'm really curious to see all the great recipes!
Also, stop by later if you want to see the Italian ravioli creation. I'll make them soon!!!