to make tomato concasse, heat 1 tbsp of oil in a saucepan on medium, cook enchalots and garlic for 5 mins, until soft. add tomato and thyme. season well. cover and simmer for 15 mins, until thick.
meanwhile, cook pumpkin inmicrowave for 5 mins, until tender. drain well. cool.
heat 1 tbsp of remaining oil in a frying pan on high. cook garlic and mushroom for 5 mins, until golden. add pumpkin and spinach and cook for 2-3 mins, until spinach wilts. remove from heat. cool. add chives. mix to combine.
place 1 tsp of pumpkin mixture into centre of a wonton wrapper with water. fold in half, pressing around filling to seal. with the folded edge facing you, pull corners of wrapper together to meet, lightly pressing to join. repeat with remaining wrappers and pumpkin mixture.
steam dumplings in a steamer basket set over a pan of simmering water for 6 mins, until tender.
heat remaining oil in a frying pan on high. cook dumplings on one side, for 1-2 mins, until golden and crisp. drain on kitchen paper. serve with tomato concasse.