How to make it
In a large bowl, combine the filling ingredients and mix until thoroughly combined.
Using your finger, rub the right edge of a dumpling wrapper with water. Lay another dumpling wrapper over the edge so that it slightly overlaps, sealing tightly. Repeat with 2 more wrappers. Scoop a spoonful of filling onto the middle of each dumpling wrapper. Brush tops and bottoms with beet juice. Fold each wrapper over from top to bottom, ensuring that the edges are still overlapped, sealing tightly. Gently roll the dumplings from one end to the other, starting from the left side, creating a flower shape. Repeat with the remaining dumpling wrappers and filling to create 8 rose dumplings in total.
Heat 1 tablespoon of Lee Kum Kee Pure Sesame Oil in a medium pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add a splash of water to the pan and cover with the lid. Steam for 10 minutes. Remove the lid and drizzle with the remaining tablespoon of Lee Kum Kee Pure Sesame Oil. Cook on low heat for 3 minutes.
In a small bowl, whisk together the sauce ingredients.
Remove the dumplings from the pan and serve with the sauce on the side. Enjoy!