Place turkey mince , garlic, sage, pinenuts, tamari, mushrooms and pepper in a bowl and mix until well combined. Separate wonton wrappers and lay them out onto a board.
Brush egg yolk along the edges of the wrappers.
Spoon a little mixture into centre of each wrapper. Do not overfill otherwise they will burst when folded. Fold over and press down the edges to seal in the filling. Brush a little egg yolk on the shorter edges then fold the wonton back over the folded edge, twist it slightly and seal the two short sides together with your fingers.
Bring a pan of water to boil. Place dumplings in a bamboo steamer and steam for 5 minutes.
Combine tomato, garlic, salt and olive oil. Serve dumplings with tomato and garlic salad and fresh green leaves.