Gyoza with Garlicky Labneh and Chili Butter (@arsroc's version) (@arsroc's version)
yield
4-6 servingstime
30 minutes (30 minutes active)ingredients
24store-bought or homemade beef, chicken, or vegetable gyoza
2 clovesgarlic, finely grated
2 tbsppine nuts (or chopped walnuts)
2 tbspolive oil, divided
2 tbsptorn mint leaves
1 cup (240 mL)labneh (or whole-milk Greek yogurt)
1 1/4 tspDiamond Crystal kosher salt, plus more as needed
1/4 cup (1/2 stick/55g)unsalted butter (or olive oil)
1 tspAleppo chili flakes (or 3/4 tsp paprika + 1/4 tsp cayenne pepper)
1/2 tspground cumin
1/4 tspsmoked paprika (or regular paprika)
1 bunchTuscan kale, ribs and stems removed, leaves torn (or Swiss chard, collard greens, or spinach)
steps
1
Garlicky labneh
2 clovesgarlic, finely grated
1 cup (240 mL)labneh (or whole-milk Greek yogurt)
1 tspDiamond Crystal kosher salt, plus more as needed
2
toasted pine nuts
2 tbsppine nuts (or chopped walnuts)
3
gyoza
24store-bought or homemade beef, chicken, or vegetable gyoza
2 tbspolive oil, divided
4
chili butter
1/4 cup (1/2 stick/55g)unsalted butter (or olive oil)
1 tspAleppo chili flakes (or 3/4 tsp paprika + 1/4 tsp cayenne pepper)
1/2 tspground cumin
1/4 tspsmoked paprika (or regular paprika)
5
kale
1 bunchTuscan kale, ribs and stems removed, leaves torn (or Swiss chard, collard greens, or spinach)
6
serve
2 tbsptorn mint leaves