Mix all the ingredients together until it forms a smooth dough (be careful with the hot beet juice). Cover with cling foil and put it in the fridge for 30 minutes.

Put all the ingredients except for cornstarch and water into a food processor and pulse until fine.

Fry the mixture with a generous amount of oil for about 10 minutes on medium heat. Do not rush this as it's important to caramelize the onion and really fry the tofu for the flavor.

Reduce the pan to low heat. Mix the water with cornstarch and pour it into the pan. Mix until it clumps up. This helps to bind the filling for better consistency. Put it in the fridge to cool down.

Take half of the dough and cover the other half and set aside. Roll the dough on a floured surface as thin as possible.

Take a glass or a cookie cutter that's about 6cm in diameter. If it's bigger then the dumplings won't cook through in the middle. Cut as many circles as possible.

Stack 3 cut-out circles vertically, slightly overlapping, and roll the center with a rolling pin to thin and connect them. Spread ½ tsp of filling evenly across the center, then fold one side over to create a half-moon shape and gently flatten it with your fingertips. Loosely roll it from one end to the other, pulling and tucking the corner underneath the rose to prevent it from opening up. Set it aside covered with cling wrap or a towel until you're finished with the rest.

Steam for about 7-9 minutes.