Dinner takes an unexpected turn with this intriguing dish.
Gyoza dumplings are pan fried in chile butter before being laid on a thick bed of labneh laced with garlic. This all gets topped with sautéed kale, toasted pine nuts and torn mint. There is so much going on texturally and flavor-wise that you will be so glad you jumped in and made this unusual meal.
Gyoza And Greens With Chile Butter
Ingredients:
1 cup labneh or plain whole-milk Greek yogurt
2 garlic cloves, minced
¾ tsp kosher salt, divided, plus more
2 Tbs pine nuts
2 Tbs extra-virgin olive oil
24 store-bought beef, chicken, or vegetable gyoza
4 Tbs unsalted butter
1 tsp Aleppo-style pepper (you can substitute chile powder or crushed red pepper)
½ tsp ground cumin
¼ tsp smoked paprika
1 bunch Tuscan kale, ribs and stems removed, leaves torn
2 Tbs torn mint leaves
Directions:
1. Mix together the labneh, garlic cloves, kosher salt, and 1 tablespoon of water in a small bowl. Spread mixture on a platter. Set aside.
2. Toastthe pine nuts in a dry large skillet over medium heat, tossing occasionally, until golden brown, about 2 minutes. Transfer to a small bowl and allow to cool.
3. Heat 1 tablespoon of the extra-virgin olive oil in same skillet. Working in 2 batches and adding remaining tablespoon extra-virgin olive oil between batches, cook the gyoza in a single layer, undisturbed, until golden underneath, about 2 minutes. Pour 3 tablespoons of water into skillet, 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.
4. Decrease heat to low and melt the butter in the skillet. Add the Aleppo-style pepper, cumin, smoked paprika, and salt. Stir until fragrant, about 30 seconds. Pour half of this chile butter into a small bowl and set aside.
5. Add kale, a pinch of salt, and 2 tablespoons of water to chile butter in pan. Cook, stirring occasionally, until kale is wilted, about 2 minutes. Spoon over gyoza.
6. Spoon reserved chile butter over gyoza then top with pine nuts and the mint leaves.
Serves 4
Recipe from Bon Appétit
Time to rock out with this slice of indie from NYC-based band Hairpin.
Check out Hairpin on the band’s Website.
Cheers!
