Snack: Lamb Wontons with Salmon Roe and Dill

This recipe includes superfoods such as:

Salmon

Health benefits of Lamb Wontons with Salmon Roe and Dill

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

2 chicken livers, trimmed (1/4 pound)
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon crushed red pepper
1/2 pound ground lamb
1 1/2 tablespoons Asian fish sauce
1 tablespoon minced shallot
1 tablespoon minced celery
1 tablespoon minced peeled fresh ginger
1 tablespoon oyster sauce
1 tablespoon Cognac or other brandy
1 tablespoon finely grated Parmigiano-Reggiano cheese
1 teaspoon brown sugar
One 12-ounce package wonton wrappers
Salmon roe and plain whole Greek yogurt, for serving
Dill sprigs, celery leaves and chile oil, for garnish

Instructions

In a medium saucepan of salted boiling water, blanch the chicken livers until just barely cooked, 1 to 2 minutes. Transfer to a plate and let cool slightly, then finely chop them.
Meanwhile, in a small skillet, toast the fennel, cumin and crushed red pepper over moderate heat until fragrant, about 1 minute. Transfer to a spice grinder and let cool, then grind into a powder.
In a medium bowl, combine the lamb with the chopped livers, ground spices, fish sauce, shallot, celery, ginger, oyster sauce, Cognac, cheese and sugar. Knead the filling until well mixed and slightly sticky.
Spread 6 wonton wrappers on a work surface and brush the edges with water. Spoon 1 teaspoon of the lamb filling in the center of each wrapper and fold in half to make triangles; press the edges firmly to seal, pressing out any air pockets. With the longest side of the triangles facing you, fold up the two opposite corners and pinch them together to seal. Transfer the dumplings to a wax paper–lined baking sheet and cover with a damp paper towel. Repeat with the remaining wrappers and filling.
Bring a large saucepan of water just to a simmer and add a generous pinch of salt. In batches, cook the dumplings until the wrappers are translucent and the filling is just cooked through, about 4 minutes. Using a slotted spoon, transfer the dumplings to paper towels to drain briefly, then arrange on plates. Top the dumplings with the salmon roe and dollop some of the yogurt on the plate. Garnish with dill sprigs, celery leaves and a drizzle of chile oil and serve right away.

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