In a large bowl, mix together the leeks, green onion, green chili, and salt/pepper. Let sit for 10-15 minutes and then use a paper town to squeeze out some liquid from this mixture.

Meanwhile, lay out the wonton wrappers. Spoon about a ½ tsp onto each wonton wrapper. Lightly brush two sides (or half if you’re using circles) with water and fold over, pinching the edges to completely seal it. In a large bowl of boiling water and working in batches, boil the dumplings for about 3-5 minutes for each batch.

For the lamb sauce, saute the onion and garlic in a large pan until starting to become golden. Move to the side of the pan and add the ground lamb, searing on each side before using a spatula to break it up into small pieces. Mix together with onions and add tomato paste, green chili, and spices. Saute until lamb is cooked through before mixing in water and cooking for another 2 minutes. Turn off the heat and cover pan.

For yogurt sauce, mix together all ingredients in a bowl.

To serve this dish, start by spreading some yogurt sauce onto a plate, adding a few dumplings, spooning over some lamb sauce, then a few extra dollops of yogurt sauce, and finally you can sprinkle over some mint chiffonade.