1 cup glutenous rice flour
3/4 cup warm water (plus enough to fill a medium pot halfway)
Food coloring (optional)

Sauce:

3 tbsp "teriyaki" sauce
1 tbsp brown sugar
1 tsp hoisin sauce
(Not the most authentic sauce, but I really like it)
Also dont put them together, I watched someone do that and it was not pretty.

Also get some bamboo skewers to put the dumplings on!

Pre-heat oven to 475 degrees if toasting, and soak skewers in water to prevent burning.

Mix rice flour and warm water together to forum a dough. Kneed until smooth. Section dough and add food coloring if desired, then form into small balls (I made 24 I think). I got even sized balls by rolling my three colors out into even length logs, lining them up side by side, and then cutting them together. Then I rolled them smooth.

Bring water to a boil. Slowly drop dough balls in water and wait for them to float to the top. Remove them and put them on a plate to drain. Do NOT put paper towels down to soak up water, the dango is very very sticky at this point and will not come off the towel.

Skewer the dango when cool (again, since they stick to everything, try not to touch them. I pushed them down the skewer with two extra skewers.)

Toast, if desired, for about 10 minutes. This also gets rid of the outside sticky-ness, but keeps the inside chewy (just like mochi, if you've ever had that kind of ice cream).

Mix sauce ingredients in a small pan and simmer until slightly thicker. Pour over toasted dango. Sauce will thicken as it cools.

Eat and enjoy! There are a bazillion different ways to prepare dango, it seems. I somehow doubt I'm doing it exactly right because I don't think they should be so sticky, but I really like them.