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Make the dumpling filling by mixing the mince lamb, grated onion, cumin, cinnamon, cayenne pepper, Aleppo pepper flakes and fresh parsley.
Place a teaspoon of the filling into the center of a dumpling/wonton wrapper.
Fold the wrapper in half to form a half-moon shape and pinch the edges to seal.
Bring a large pot of salted water to a boil and cook the dumplings for 5-7 minutes until they float to the top.
In a separate pan, melt the butter and add the Turkish pepper paste, Aleppo pepper flakes, salt and pepper.
Serve the cooked dumplings with the butter sauce, yogurt and dried mint leaves.