2 bamboo baskets (each approx. 22 cm in diameter), neatly lined with baking paper
Mix the flour and matcha powder, pour in the water, mix and knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Peel and finely grate the beetroot, deseed the chilli, finely chop the chilli and onion. Grate a little zest from the lemon, squeeze out approx. 1 tbsp of juice. Mix these ingredients thoroughly with the meat and salt.
To prepare the dumplings
Shape the dough into a roll approx. 30 cm long. Cut the roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).
Place 1 tbsp of filling on each piece of dough. Brush with a little water, press the edges together using your thumb and forefinger, place in the prepared bamboo baskets.
Fill a pan with approx. 2 cm of water, bring to the boil. Place the baskets containing the dumplings in the pan, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets (move the top to the bottom and the bottom to the top), cook for a further 5 mins.