Servings: 4 servings Source: bonappetit.com
INGREDIENTS
- 1 cup labneh or plain whole-milk Greek yogurt
- 2 garlic cloves, finely grated
- 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
- 2 Tbsp. pine nuts
- 2 Tbsp. extra-virgin olive oil
- 24 store-bought beef, chicken, or vegetable gyoza
- 4 Tbsp. unsalted butter
- 1 tsp. Aleppo-style pepper
- ½ tsp. ground cumin
- ¼ tsp. smoked paprika
- 1 bunch Tuscan kale, ribs and stems removed, leaves torn
-
2 Tbsp. torn mint leaves
DIRECTIONS
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.
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.
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.
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.
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.
Spoon reserved chile butter over gyoza; top with pine nuts and 2 Tbsp. torn mint leaves.
