Lift the Cooking Chef head and fit the heat shield
Fit the Dough tool to the machine
Assemble the Food Processor attachment to the machine
Fit the knife blade to the Food Processor bowl
Add the first item of Ingredients 1 (cooked beetroot) into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until puree
Sieve the beetroot puree into a medium bowl
Reserve the juice and the puree
Attach the Cooking Chef bowl to the machine
Add the remaining Ingredients 1 (reserved beetroot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard
Mix on speed 1-2 for 2 minutes until the mixture comes together
Add a tablespoon of water if the dough is too dry
The dough should not be sticky
Transfer the pink dough to a small bowl, cover with kitchen towel and let rest for 40 minutes
Retrieve, clean the Food Processor bowl
Fit the fine grating disc, attach the lid and ensure it is locked into place
Grate the first item of Ingredients 2 (carrot) into the Food Processor bowl
Remove the fine grating disc
Add the second item of Ingredients 2 (water) into the Food Processor bowl
Sieve the carrot puree into a clean medium bowl, reserve the juice
Fit the Dough tool
Add the remaining Ingredients 2 (reserved carrot juice, hot water, flour) into the Cooking Chef bowl, fit the splash guard
Add the first 3 items of Ingredients 3 (cabbage, mushrooms, nuts) into the Food Processor bowl
Pulse until roughly chopped
Add the remaining Ingredients 3 (spring onions, ginger, garlic, chilli, soy sauce, sesame oil, cornflour, reserved carrot and beetroot puree) into the Food Processor bowl
Pulse until finely chop, be careful not to over process
Scrape down the side of the bowl with a spatula
Pulse again if needed
Transfer the mixture into a small mixing bowl
Season with salt and pepper and set aside
Add Ingredients 4 (soy sauce, sesame oil, rice vinegar, maple syrup, water, garlic, sesame seeds) into a small bowl
Stir until combined and set aside
Attach the lasagne roller attachment to the machine
Set the adjustable knob to number ‘0’, then flatten the dough to approximately 1 cm thick
Sprinkle some flour between the rollers
Start the machine on speed 1 and carefully guide the dough through the rollers, repeating until you get a smooth dough
Adjust the knob from ‘0’ to ‘5’, each time you feed the dough through the attachment, adding more flour to the dough each time
Once you have rolled the dough to your desired thickness, transfer to a lightly floured work surface
Use an 8 cm round cutter to cut the wrappers and add a spoonful of filling in the centre
Bring the edges to the middle and twist to secure in place
Repeat with the remaining dough wrappers and filling
Retrieve, clean the Cooking Chef bowl
Add Ingredients 5 (water) into the Cooking Chef bowl
Grease the metal steamer basket with a little oil, to help prevent sticking
Transfer the dumplings into the Steaming basket
Place the Steaming basket into the Cooking Chef bowl
Attach the Cooking Chef bowl to the machine, fit the splash guard
Steam at 100 ºC for 8-10 minutes
Or use the Steam preset if applicable
Once cooked, carefully remove the dumplings from the Steaming basket
Transfer to a serving plate
Serve with the sesame dipping sauce