Sauté chopped onion in olive oil until tender.

Add minced garlic and sauté briefly.

Add ground lamb and cook, breaking it up.

Stir in tomato sauce, salt, paprika, coriander, and pepper.

Simmer over low heat for 20 minutes, stirring regularly.

Finely chop scallions (white and green parts).

Sauté scallions with remaining olive oil, salt, and red pepper flakes until tender.

Set aside both meat and scallion mixtures.

Prepare wonton wrappers by moistening edges with water.

Place a teaspoon of sautéed green onions in the center of each wrapper.

Fold the wrapper in half into a triangle and seal the edges.

Press the two longest points of the triangle together to form a circle.

Bring a large pot of water to a gentle boil with vinegar.

Boil the dumplings according to package directions (about 4 minutes).

Whisk together yogurt, dried garlic, and remaining salt for the sauce.

Scoop the cooked dumplings onto a platter.

Spoon yogurt sauce over the dumplings.

Top with the ground meat mixture.

Sprinkle with dried mint and serve immediately.