Step 1
Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered stirring occasionally until tender yet firm to the bite 6 to 7 minutes. Drain and dice.
Step 2
Place cabbage onion bell pepper carrot garlic salt and pepper in the bowl of a food processor; pulse until vegetables are diced.
Step 3
Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil stirring frequently until soft about 6 minutes. Add tofu; saute for 5 minutes.
Step 4
Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles scallions and sesame oil until well combined.
Step 5
Mix flour beet juice egg and salt for dough together in a bowl and knead until cohesive but not sticky.
Step 6
Roll out dough with a thin rolling pin or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or thin enough that it's see-through but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine or with a rolling pin repeating the process and cutting out more wrappers until you have no more dough left.
Step 7
Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
Step 8
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches add dumplings cover and steam until heated through about 10 minutes.