epicurious3.8
Gyoza and Greens With Chile Butter
Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
Mix together 1 cup labneh or plain whole-milk Greek yogurt, 2 garlic cloves, finely grated, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a small bowl. Spread mixture on a platter. Set aside.
labneh or plain whole-milk Greek yogurt1 cup
2
Toast 2 Tbsp. pine nuts in a dry large skillet over medium heat, tossing occasionally, until golden brown, about ⏱️ 3 minutes. Transfer to a small bowl; let cool.
. pine nuts2 Tbsp
3
Heat 1 Tbsp. extra-virgin olive oil in same skillet. Working in 2 batches and adding remaining 1 Tbsp. extra-virgin olive oil between batches, cook 24 store-bought beef, chicken, or vegetable gyoza in a single layer, undisturbed, until golden underneath, about ⏱️ 2 minutes. Pour 3 Tbsp. water into skillet, quickly cover, and cook until gyoza are cooked through and deep golden brown on bottom, about ⏱️ 3 minutes. Transfer gyoza to reserved platter with labneh mixture.
. extra-virgin olive oil2 Tbsp
4
Reduce heat to low and melt 4 Tbsp. unsalted butter in skillet. Cook 1 tsp. Aleppo-style pepper, ½ tsp. ground cumin, ¼ tsp. smoked paprika, and ¼ tsp. Diamond Crystal or Morton kosher salt, swirling pan, until fragrant, about ⏱️ 30 seconds. Pour half of chile butter into a small bowl; set aside.
. unsalted butter4 Tbsp. Aleppo-style pepper1 tsp
5
Add 1 bunch Tuscan kale, ribs and stems removed, leaves torn, a pinch of salt, and 2 Tbsp. water to chile butter in pan; cook, stirring occasionally, until kale is wilted, about ⏱️ 2 minutes. Spoon over gyoza.
bunch Tuscan kale, ribs and stems removed, leaves torn1
6
Spoon reserved chile butter over gyoza; top with pine nuts and 2 Tbsp. torn mint leaves.
. torn mint leaves2 Tbsp
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