Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill.
One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch.
Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain.
Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.