Hard to imagine there's someplace where you can't find ready made wonton wrappers. Rice paper wrappers are also widely available through Asian specialty stores -- including online. They're sold dry and need to be refreshed to be used. Rice paper wrappers are typically served "raw," or fried. I can't recall ever seeing them holding a steamed dumpling.
The transparent wrappers for har gow
and fun guar
are actually made with wheat starch.
Transparent Wrappers for Fun Guar
(Makes 6 doz small wrappers)
2 cups wheat starch
1/2 cup tapioca starch
2 cups water
3 tbs oil (peanut or corn)
Bring the water to the boil. Meanwhile mix the starches together. Add the boiling water, and mix vigorously with a wooden spoon, or on medium-slow with the paddle attention of a stand mixer. Mix very thoroughly and long enough for the hot water to cook the starches. Dough may still be lumpy.
Beat the oil in. Knead the warm dough for another three or four minutes, by hand or machine, until smooth and rubbery feeling.
The dough is best rolled out while still warm, but may be wrapped and rested if time is an issue. Either break small pieces off the dough and roll out wrappers by hand, or use a pasta roller. The thinner the sheet, the more transparent it will be.
Recipe may be halved, or dough may be reserved and frozen.
You can try this type of dough with rice starch or flour if you like, but the wrappers will be fragile.
The web is filled with ideas for dim sum fillings; I wouldn't know where to start. For what it's worth, my favorite steamed dumpling of the general type we're talking about now is sole with chives.