Gyoza with Garlicky Labneh and Chili Butter

Ingrediencie

Labneh

2 cloves garlic, finely grated

1 cup (240 mL) labneh (or whole-milk Greek yogurt)

1 tsp Diamond Crystal kosher salt, plus more as needed

Gyoza

24 store-bought or homemade beef, chicken, or vegetable gyoza

2 tbsp olive oil, divided

Chili Butter

1/4 cup (1/2 stick/55g) unsalted butter (or olive oil)

1 tsp Aleppo chili flakes (or 3/4 tsp paprika + 1/4 tsp cayenne pepper)

1/2 tsp ground cumin

1/4 tsp smoked paprika (or regular paprika)

Other

2 Tbsp toasted pine nuts or walnuts

2 Tbsp torn mint leaves (or other herbs, mint, cilantro, dill, etc)

1 bunch Tuscan kale, ribs and stems removed, leaves torn (or Swiss chard, collard greens, or spinach)

Postup

Combine the labneh, garlic, salt, and 1 tablespoon water in a small bowl. Spread the mixture onto a platter and set aside.

Toast the pine nuts in a large dry skillet over medium heat, tossing occasionally, until golden brown, about 3 minutes. Transfer to a small bowl and leave to cool.

In the same skillet, heat 1 tablespoon of the olive oil. Working in two batches, cook 12 gyoza at a time in a single layer, undisturbed, until golden underneath, about 2 minutes. ** optionally you can fry until just brown and then add 1/4c of water, cover and steam until the water has evaporated

Pour 3 tablespoons water into the skillet, quickly cover, and steam until the gyoza are cooked through and deep golden brown on the bottom, about 3 minutes. Transfer the gyoza to the reserved platter with the labneh mixture.

Repeat with the remaining 1 tablespoon olive oil and 12 gyoza, and an additional 3 tablespoons water.

Reduce the heat to low and melt the butter in the same skillet. Add the chili flakes, cumin, paprika, and salt and cook, swirling the pan, until fragrant, about 30 seconds. Pour half of the chili butter into a small bowl and set aside.

Add the kale to the pan with the remaining chili butter. Season with a pinch of salt and 2 tablespoons water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Top the gyoza with the wilted kale.

Spoon the reserved chili butter over the top and scatter with the toasted pine nuts and torn mint leaves. Serve immediately.

** note that the Kale can also be turned into Kale chips:. For Kale chips, set oven to 350°F. Tear up your kale onto a baking sheet. Toss with neutral oil and a little salt. Chuck it in the oven for about 10-15 minutes or until crispy.

Poznámky

At one of my favorite restaurants in the world, Dubai’s Orfali Bros, Syrian chef and restaurateur Mohammad Orfali reimagines the classic Levantine dish shish barak (beef dumplings in spiced yogurt sauce) as wagyu dumplings served over seasoned yogurt and topped with a spicy oil rendered from sujuk sausage. Inspired by his riff, I created a version of my own using a similar treatment, turning store-bought gyoza into a simple and spectacular weeknight-friendly dish.

I kept the garlicky labneh, added greens to make this feel like a complete dinner, and opted for melted butter infused with mild chili flakes, smoked paprika, and cumin to add a rich, flavorful finish. While I typically think of gyoza as an appetizer, this dish can stand on its own as a main course as well. Just adjust the serving size to account for about eight dumplings per person.