Mediterranean potstickers

17 Feb

Dumplings are one of my favorite snacks/appetizers/things-t0-eat-as-meals-that-are-not-in-fact-meals. Steamed, pan-fried or deep-fried, they’re perfect little bites of meat, vegetables and seasoning, and make handy vehicles for any kind of semi-liquid sauce.

Pork is the general favorite way to go along the usual Asian-themed potsticker route. Those are a pretty common guest in our kitchen. But at some point, I get a little bored, and end up with something like this:

That’s chicken, artichoke heart, spinach, shallot, garlic and feta cheese, all chopped very fine, shoved into a dumpling wrapper, sealed, and fried.

Served with a Greek yogurt and roasted red pepper sauce, these little guys are creamy, salty, briny, citrus-y, and extremely delicious. Read on for the recipe.

Mediterranean potstickers:

1 medium shallot, finely diced

2 cloves garlic, minced

olive oil

salt and pepper

1 large chicken breast, marinated (in the below list of ingredients), grilled, and very finely chopped

Oregano, basil, parsley, salt and pepper, crushed red pepper, balsamic vinegar, olive oil

1 small jar artichoke hearts, drained and minced

3 cups fresh baby spinach, diced

1 cup feta cheese crumbles

1 package potsticker wrappers

neutral cooking oil for frying

1) Cook shallot and garlic with olive oil, salt and pepper over low heat. Let it go until the shallot starts to caramelize.

2) Add the marinated, then grilled, then finely chopped chicken. Let it warm for a minute or so.

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.

4) In a large bowl, combine the chicken and artichoke mix with the feta cheese.

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.

6) Make as many potstickers as you plan to fry, and lay them out on a sheet pan.

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.

Greek yogurt-roasted red pepper sauce:

1 cup Greek yogurt

Juice of 1/2 lemon

salt and pepper, to taste

1 1/2 tbsp honey (or to taste)

1/2 small jar roasted red peppers, minced

1) Combine the above ingredients, adjusting for saltiness, bitterness, and red pepper flavor. The roasted peppers will come through more as the sauce sits.

Serve the fried dumplings with the creamy sauce. We also had some carrots — you know, for health.


2 Responses to “Mediterranean potstickers”

  1. Hannah Bardolph February 17, 2011 at 11:18 pm #

    i love the ease of potstickers. i have to admit, i haven’t gotten past asian flavor profiles, though. this entry has inspired me to do a spanakopita version. i need to get some goddamn veggie recipes in my repertoire (but meat ones are so much sexier!)

    • charitydinner February 17, 2011 at 11:39 pm #

      I do love a ginger pork with spicy soy dipping sauce. Hard to get past the wonders of dumpling wrappers that can be so easily deep-fried.

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