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1
Cook shallot and garlic with olive oil, salt and pepper over low heat. Let it go until the shallot starts to caramelize.
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2
Add the marinated, then grilled, then finely chopped chicken. Let it warm for a minute or so.
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3
Add artichoke, dried oregano and a little crushed red pepper, and a squeeze of lemon juice. After a few minutes, add the spinach and remove from heat.
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4
In a large bowl, combine the chicken and artichoke mix with the feta cheese.
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5
Moisten the edge of a potsticker wrapper with fingers dipped in water. Place a rounded tablespoon of the chicken mixture in the center, and fold the edges around the mix to create little half moons.
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6
Make as many potstickers as you plan to fry, and lay them out on a sheet pan.
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7
Bring the cooking oil to heat over just above medium. Frying about four potstickers at a time, let each one go for about three minutes per side (I fried in oil that was just 1/2 inch deep), or until a slightly deeper version of golden brown. Drain on paper towels, season with kosher salt, and serve with Greek yogurt-roasted red pepper sauce.
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8
Combine the above ingredients, adjusting for saltiness, bitterness, and red pepper flavor. The roasted peppers will come through more as the sauce sits.
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9
Serve the fried dumplings with the creamy sauce. We also had some carrots - you know, for health.
