Lamb Wontons with Salmon Roe and Dill
Danny Bowien gives his addictive, decidedly Asian lamb wontons a fun Scandinavian twist by garnishing them with yogurt, salmon roe and dill. They can be made ahead of time and kept in the freezer. Plus: More Best New Chefs
Recipe Summary test
The uncooked dumplings can be frozen on a baking sheet, then transferred to a resealable plastic bag and frozen for up to 2 months. Cook from frozen.
These rich wontons go well with a robust rosé that has substantial fruit, but enough acidity to work with the yogurt. Pour one from southern Italy or Rioja.