Cut the cheese into small pieces and put them on each dumpling wrapper. Spread a little bit of yuzu kosho paste on the top.
Chop the shiso leaves and green onions finely, and put them on the cheese, then put shirasu on the top.
Finally, sprinkle the olive oil around the edges of each wrapper. Place them on an oven sheet or toaster oven tray lined with parchment paper. Toast for about 2 minutes or until the edges turn gold brown.