Method

• 1.
  To make the dumpling dough, place flour, 350ml warm water and 1/2 tsp salt in the bowl of a stand mixer with the dough hook. Knead on medium speed for 5-6 minutes until combined and sticky. Transfer to a floured bowl, cover with a tea towel, and allow to rest for 1 hour.
• 2.
  Meanwhile, to make the filling, place all ingredients and 1 tbs salt in a large bowl, season, and using your hands, mix well until combined. Set aside.
• 3.
  Divide dough into 4 portions. Roll each portion to 2-3mm-thick and place on a lined oven tray, stacking dough with a piece of baking paper in between. Refrigerate for 30 minutes to rest. (This will also make the dough easier to handle.)
• 4.
  Place 1 piece of dough on a lightly floured work surface. Using a 7cm round cutter, cut 12-14 discs from dough and transfer to a lined tray. Repeat with remaining dough, layering each round with baking paper in between. Refrigerate until needed.
• 5.
  Working with 1 disc at a time, place a heaped teaspoon of mince mixture in the centre of the circle. Brush the edges with a little water, enclose each round to a semi circle, then bring the 2 ends around and pinch to seal to create the dumpling shape (like a small hat!). Place on a floured tray until ready to cook. Repeat with remaining discs and mince mixture.
• 6.
  To make the yoghurt sauce, place the yoghurt and extra 1 tbs flour in a large bowl and whisk to combine (the mixture will become runny). Transfer to a medium saucepan and, over medium heat, bring to a simmer. Season to taste and stir to combine (do not boil or stop stirring, the mixture will split) stirring continuously, for 6-8 minutes until heated through. Remove from the heat and keep warm until ready to serve.
• 7.
  To cook the dumplings, bring a large saucepan three-quarters full of salted water to the boil. Poach dumplings in batches for 2-3 minutes until they float and are cooked through. Remove with a large slotted spoon and place in a large bowl. Drizzle with extra olive oil. Repeat with remaining dumplings. Once all dumplings are poached, add half the yoghurt sauce, season and toss to combine. Divide dumplings among serving bowls, drizzle over remaining yoghurt sauce, extra olive oil. Scatter with fried mint leaves and toasted pine nuts to serve.