Dumpling Dough 

1. Add the flour to a mixing bowl. While stirring with chopsticks or wooden spoon, pour in the hot water and oil (if using). Once it starts getting clumpy, start kneading with your hands for about 2 minutes. Divide the dough into two portions, one about 190 and another about 220.
2. Cover the smaller dough and continue to knead the larger dough until you have a almost-smooth dough. Shape it into a ball and cover. Take the other piece of dough and sprinkle in the beet root powder. Knead for 2-3 minutes until the colour is incorporated to your liking and the dough is almost-smooth. Shape it into a ball and cover. Let it rest for 30-45 minutes (can be rested for up to 1 1/2-2 hours).

Filling 

1. In the meantime, prepare the filling. Add the okara, shiitake mushrooms, miso paste, sesame oil, garlic, ginger, chives, potato starch, salt and pepper to a bowl and mix to combine. Smush the filling in one hand and it should hold together. If it is too dry, add in some fresh tofu. Cover and keep refrigerated. 

Making the Dumplings

1. To prepare the wrappers, take the plain dough and roll it into a log, between 3/4-1 inch in thickness. Take the pink dough and roll it into the same length. Press your wooden rolling pin in the middle and then roll it out into a rectangle, big enough to wrap the plain dough. Place the plain dough in the middle of the pink dough, roll it up and pinch the seams to seal. Roll out the dough to smooth out the seam. (Tip: You can do this in two batches, making shorter logs which may be easier if it is your first time, refer to photos above)
2. Using a very sharp knife, cut the log of dough into half. Dust the surface with potato starch and cover with cling wrap or kitchen cloth to prevent it from drying out. Cut off the end of the first half of the dough and then divide it into half. Again, cover one half with cling wrap or kitchen cloth. Now divide the dough into 6-7 equal pieces (this will depend on how much you cut off the ends, whether it was split right in the middle and amount of liquid added to the dough), aiming for about 13-15g per dumpling wrapper. Repeat with remaining logs of dough until you have 26 pieces (+ 4 small end pieces). 
3. You will notice the pieces of dough are oval in shape, pinch the taller sides down to create more of a circle. Then place it cut side down, and press down with the palm of your hands. Roll out each piece of dough into a 4 – 4 1/2 inch circle. I find it easier to work with 4 pieces of dough at a time to prevent the dough from drying out (especially if doing it alone). However, if you would like to roll them all at once, dust the wrappers with potato starch and stack them together. Cover with cling wrap or kitchen cloth. 
4. Place one dumpling wrapper down and wet the right side of the edge with your fingers. Place another wrapper where you wetted the dough and gently press down. Repeat with two more dumpling wrappers. Take about 2 tsp of filling and pack it between your hands so it’s not overly crumbly. Place it in the middle of each dumpling wrapper. Wet the top of each dumpling wrapper, fold up, remove any air bubbles and gently press to seal. Repeat with each dumpling. Then roll the 4 dumplings. Dap a little water at the very end of the dumpling and gently press against the rose dumpling to keep it in place. Place in a lined steamer and leave 1/2 inch between each dumpling. Repeat with remaining dumpling wrappers. 
5. Add 2 1/2 inch of water to a pot and bring it to a boil. Once it starts to boil place the basket of dumpling on top and cook for 10-12 minutes. Do not open the cover while cooking.
6. Serve immediently with your choice of dipping sauce and enjoy!