Add the beets to a food processor and pulse a few times until chopped, now add the mushrooms and chop those and finally add the lentils and chop it one last time.
After taking out the filling add the cabbage and chop it.
If you don't have a food processor you can chop it all by hand.
in a pan warm a small amount of coconut oil, or water if you're avoiding oil, on medium heat. Add the filling, spices and soy sauce to the pan and cook over medium heat. After ± 5 minutes add the cabbage and cook for another ± 3 minutes or until most of the moisture is gone.
After you've cooked the filling add it to a bowl and add the spring onions and sesame oil and mix until everything's well combined. Now let it cool down before you fill your dumplings.
Now add your filling to the centre of your dumpling wrapper, fold it closed and put them on a platter covered with parchment paper (the platter has to fit in the freezer). After filling all the dumplings put the tray in the freezer and freeze the dumplings for about an hour. After an hour you can put them in freezer bags and store them until you're ready to eat them.
To steam the dumplings put them in a steamer and let the frozen dumplings steam for about 15 minutes. put a face on them with some toasted seaweed and serve them with some soy sauce.
