Name: Gyoza and Greens With Chile Butter
Yield: 4 servings
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

Bowl of gyoza and greens on beige linen.

Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni

At Dubai’s Orfali Bros restaurant, Syrian chef and restaurateur Mohamad Orfali reimagines shish barak, a popular Levantine dish featuring beef dumplings in spiced yogurt sauce, as wagyu dumplings served over seasoned yogurt and topped with a spicy, seasoned oil made from sujuk sausage.

Inspired by his riff, I created a version of my own, using a similar treatment to turn store-bought gyoza into a simple but spectacular weeknight meal. I kept the simple garlicky yogurt, but added wilted kale to make this feel like a complete dinner (feel free to swap in Swiss chard, collard greens, or even spinach). Melted butter infused with mild chile flakes, smoked paprika, and cumin adds a finishing blast of flavor that can amp up even the most timidly flavored dumplings. —Zaynab Issa

What you’ll need

Microplane Grater
$18 At Amazon
Large Skillet
$69 At Amazon
Stainless Steel Mixing Bowls
$35 At Amazon

Recipe notes

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