In a large dutch oven or pan, heat 3 tablespoons of olive oil. Add onions and saute for 5-6 minutes, until translucent. Add in garlic for an additional minute. Next, add in lamb, breaking up into small chunks. Cook until meat is well browned.
Add tomato sauce, paprika, coriander, 1½ teaspoons salt, and pepper to pot. Mix well, reduce heat, and simmer for 20 minutes stirring frequently.
Meanwhile, in another large pan, heat remaining olive oil. Add scallions, red pepper flakes, and 1½ teaspoons salt. Cook down until scallions are tender.
Set up a workstation to assemble the dumplings. You'll need a clean workspace, a small bowl of water, the wonton wrappers and scallion mixture.
Place a wonton wrapper on your workspace, dip your finger in water and wet two conjoining sides of the wrapper. Add a tablespoon of the scallion mixture to the middle, then fold the non-wet corner onto the wet corner of the wrapper. Pinch the sides firmly together and then take the two long ends and fold them in, pinching them together as well (refer to the photograph of the dumplings if this doesn't make sense). Repeat until you've used up all your filling.
Once dumplings are assembled, put in freezer for about 10 minutes to firm them up before cooking. Meanwhile, boil a large pot of water with the vinegar.
While the dumplings are in the freezer, make the yogurt sauce. Combine yogurt, sour cream, garlic salt and mint and mix well. Set aside.
Once dumplings are frozen, toss them in the boiling water, about 10-12 at a time, for 4 minutes.
Serve the dumplings with the lamb kofta on top with a dollop or two of the yogurt sauce.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/08/18/afghan-dumplings-with-lamb-kofta-and-yogurt-sauce/