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. <br /> <br />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: chicken, artichoke heart, spinach, shallot, garlic and feta cheese, all chopped very fine, shoved into a dumpling wrapper, sealed, and fried. <br /> <br />Served with a Greek yogurt and roasted red pepper sauce, these little guys are creamy, salty, briny, citrus-y, and extremely delicious.

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