Gyoza and Greens With Chile Butter

Updated at: Wed, 16 Aug 2023 20:24:25 GMT

Step 1

Mix together labneh, garlic, 1 tsp. Diamond Crystal or 1⁄2 tsp Morton kosher salt, and 1Tbsp water in a smal bowl. Spread mixture on a platter. Set aside.

Step 2

2. Toast pine nuts in a dry large skillet over medium, tossing occasionally, until golden brown, about 3 minutes. Transfer to a small bowl; let cool.

Step 3

Heat 1 Tbsp. oil in same skillet. Working in 2 batches and adding remaining 1 Tbsp. oil between batches, cook 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

Step 4

Reduce heat to low and melt butter ni skillet. Cook Aleppo-style pepper, cumin, paprika, and 1⁄4tsp. Diamond Crystal or Morton kosher salt, swirling pan, until fragrant, about 30 seconds. Pour half of chile butter into a small bowl; set aside.

Step 5

Add kale, a pinch ofsalt, and 2 Tbsp. water to chile butter in pan: cook, stirring occasionally, until kale si wilted, about 2 minutes. Spoon over gyoza.

Step 6

Spoon reserved Chile butter over gyoza; top with pine nuts and mint

0 liked

1 disliked