At this point, you should have a ball of dough that weighs about 1 1/2 pounds and 2 cups filling. The goal is to make 48 dumplings, each with 2 teaspoons filling. Do your best to divide the dough into 48 uniform pieces (a scale comes in handy here) and roll each piece into a smooth ball about 1 inch in diameter. Keep the balls under an overturned bowl. Line a steamer tier with parchment paper or a piece of banana leaf.
Have additional rice flour nearby for dipping your fingers as you assemble the dumplings, as the dough can get sticky. Use your fingers to flatten a dough ball into a round 2 1/2-2 3/4 inches in diameter and of even thickness. Place the dough round in the center of your cupped palm and push the center down a bit so the wrapper looks like a flared bowl. Place 2 teaspoons of the filling in the center. Fold the wrapper over the filling to form a half-moon. Pinch the edges of the wrapper together -quite hard- to form a very flat seal from one end to the other.
You can stop at this point or you can give your dumplings a beautiful rope edge by using the tips of the fingers of your nondominant hand to grab a sealed dumpling by its "belly" and hold it vertically. Starting from the bottom end, use the thumb and the index finger of your dominant hand to fold the seal upward and pinch it down on itself to secure the first pleat. Repeat, forming decorative pleats until you reach the top end. Tuck the end of the "rope" behind the top end and secure it with a light squeeze. If at any point the dough gets too sticky to fold, dip your fingers into the rice flour. Set the dumpling aside on a lightly floured surface and cover it with a kitchen towel. Repeat until you have used all of the dough and filling.
When all of the dumplings have been shaped, bring the water in the steamer pot to a rolling boil. Working in batches, arrange the dumplings in the prepared steamer tier, spacing them 1/2 inch apart. Set over the boiling water, cover, and steam the dumplings until the wrappers turn glossy and slightly translucent, 5-6 minutes.
Meanwhile, brush a large platter with a thin coat of the garlic oil. When the dumplings are ready, use a spoon to gently transfer them one by one to the prepared platter and brush a little oil on them to keep them from sticking together. Steam the remaining dumplings in the same way.
Sprinkle the dumplings with the fried garlic and serve them while they are still warm by wrapping in half a leaf of lettuce along with a little bit of chile and a sprig of cilantro and enjoying it in one bite.