Dumplings with Miso Yoghurt Dressing

• store bought wonton wrappers or gyoza wrappers  
• 1 tablespoon sesame oil  
• 350g pork mince  
• 1 spring onion, finely sliced  
• 2 tablespoons hoisin sauce  

Miso yoghurt dressing  

• 1 tablespoon miso paste 
• 1/2 cup water  
• 1 cup Greek or natural yoghurt  

To serve  

• spring onion 
• sesame seeds 
• chilli oil  

1. Make the miso dressing in a small bowl by combining the miso paste with the water, whisking until smooth. Add the yoghurt and fold through until creamy and smooth. Set aside.  
2. Add the sesame oil and brown the pork mince meat in a large frying pan over a medium heat. Transfer to a medium sized mixing bowl. Add the spring onion and hoisin sauce. Stir to combine.  
3. Fill a large saucepan with water and bring it to a boil over medium-high heat. 
4. Prepare the wonton wrappers by gently separating the wonton wrappers on a flat surface.  
5. Add a tablespoon of the mince mixture to the centre of each wonton wrapper. Use your finger to run a little water around the edges of each wrapper so that it becomes sticky. Lift two diagonal opposite corners up and bring them together, then follow through with the remaining 2 corners to create a little parcel. 
6. Press firmly with your fingertips at the top to keep the parcel together.  
7. Once the water is boiling, carefully drop the wonton wrappers into the water, stirring gently to prevent them from sticking to each other or the bottom of the pan. 
8. Let the wonton wrappers cook for about 1-3 minutes. You'll know they’re ready when they become translucent and rise to the surface of the water. It doesn’t take long! 
9. Use a slotted spoon to gently pick up each wonton wrapper one by one out of the water and place into a serving bowl.  
10. Top the dumplings generously with the miso yoghurt sauce and chilli oil. Garnish with spring onion and sesame seeds to serve.