In a large bowl, mix the flour with the sugar and gradually add the fruit puree until a ball of dough forms. Turn this out onto a clean work surface and knead for 5  minutes. Place into an an airtight container and set aside for half an hour.

On a clean, lightly floured work surface, knead the dough again. The dough should feel malleable and soft, like playdoh. Divide into 36 even pieces and roll each piece into a small ball. Lightly toss the balls with flour and put them back into the airtight container to keep them from drying out as you're assembling the dumplings. Each rose uses 3 balls of dough.

Assemble the dumplings one at a time: Using a rolling pin, flatten each of the three balls into thin 1/16-inch rounds, about 3 1/2-inch diameter (they should be thin). Although not necessary, you can use a cookie cutter to make perfect circles. Line the wrappers up in a row, overlapping them by 1/2-inch. Use your fingertip to firmly press where they overlap so that the wrappers are securely attached together. 

Sprinkle about a teaspoon of chocolate shards in a long line across the middle of all three wrappers. Carefully place the thinly sliced fruit along the top half of the wrappers, overlapping them slightly. Fold the bottom edge of the wrappers up to cover the fruit. Gently, roll from the left edge towards the right so that the folded part of the wrapper forms a tight spiral. Take care not to let the fruit fall out. Place the dumpling, spiral-side down onto a small piece of parchment paper and into a steamer basket. Open up the petals a little, and continue assembling the roses.

TO STEAM: Pour 1 cup [240 ml] of water into a wide pot or wok and bring the water to a boil over high heat. Place the filled steamer basket in the pot, ensuring that the water does not touch the dumplings. Cover the basket and turn the heat down to medium. Steam for 8 minutes until the wrappers are cooked and the chocolate has melted. Remove from heat and let cool for 5 minutes before eating.