Step 1

Combine all of the ingredients and either bring it to a boil on the stovetop or via the microwave. Let it cool to room temperature and use immediately or store in the fridge until needed.*Feel free to adjust the amount of acidity, sweetness, and spiciness.*

Step 2

In a heatproof bowl, mix together the flour and salt. While stirring the flour, drizzle in the hot water. Continue mixing the dough until it starts to come together and is cooled or comfortable for you to handle. Knead the dough until almost smooth. Cover and set aside for 15 minutes.For 2 color wrappers:After drizzling hot water into the flour, divide the dough in half. Knead the non-colored dough until mostly smooth. Add the beetroot juice to the other half of the dough and knead until the color is well incorporated and the dough looks mostly smooth. Cover both and set aside to rest for 15 minutes.*The color of the dough can vary by the amount of beet juice you add. For a deeper pink, add more juice. Refer to the post for more detail.*

Step 3

After resting, give the dough a couple of kneads to smooth it out. Roll the dough into a 1½ inch cylinder. Divide the dough into 66 equal pieces, about 4-5 grams each. Cover and set aside until needed.For 2 color wrappers:Knead each dough a couple of times to smooth them out. Roll the non-colored dough into a 1 inch cylinder and the pink dough into a rectangle about 3 inches wide and as long as the non-colored dough. Brush the pink dough with a small amount water and place the non-colored dough in the center. Wrap the pink dough entirely around the non-colored dough and seal the ends.Using a sharp knife, cut the dough into 66 equal portions using a back-and-forth sawing motion. DO NOT cut the dough straight down to prevent the dough from squishing and the colors merging. Each piece weighs around 4-5 grams. Cover the dough with plastic wrap until needed.

Step 4

In a pan over medium high heat, add a generous amount of vegetable oil. Add the cabbage, onion, carrot, mushroom, and a light sprinkle of salt and cook until all the vegetables are just tender. Let the vegetables cool then transfer to a bowl. Drain any excess liquid.

Step 5

Add the crumbled tofu to the cooked vegetables and season with the soy sauce, Shaoxing cooking wine (optional), salt, and sesame oil. Taste and adjust the seasoning as needed.*If you prefer dumpling fillings to be more bound together, mix an egg into the filling mixture. This will keep the filling bounded after steaming.*

Step 6

Working with 1 piece of dough at a time, roll it into a thin circle about 2 to 2½ inches in diameter and 1 millimeter thick. Apply a small amount of flour as needed to prevent sticking. Repeat this step 2 more times to have a total of 3 wrappers.

Step 7

Line the 3 wrappers horizontally with about ¼ inch of the edge overlapping each other. Lightly brush the overlapped section each wrapper and gently roll over it with a rolling pin.

Step 8

Place a thin line of the filling along the middle of the wrappers, then fold the dumpling wrappers in half, lengthwise. Starting from one end of the wrapper, slowly roll the dumpling to the other end to create a rose. Brush some water on the end, if needed, to help the dough adhere at the end. Pinch the edges or the "petals" of the rose to make it thinner and more petal-like.

Step 9

Lightly grease the bottom of the dumpling and place into the steamer. Repeat these steps with remaining filling and wrappers, and place the dumplings at least ¼ inch apart. Keep the steamer covered at all times when working on the dumplings to prevent the wrappers from drying out.

Step 10

Place the steamer over boiling water and steam for about 13 to 15 minutes or until the interior dough is cooked through and no longer opaque. Serve immediately with dipping sauce.*Beetroot juice lightens in color when heat is applied and tends to turn orange or a peachy pink.*