Recipe courtesy of Aaron May
Buffalo Chicken Dumplings with Celery Salad
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 30 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 146
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 317 mg
Tailgating is a huge part of my life, and I am always trying to come up with new ways to serve classic flavors. This is a great substitute for wings, with all the flavor and less mess to eat!
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 30 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 146
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 16 mg
- Sodium
- 317 mg
Ingredients
Celery Salad:
Buffalo Chicken Dumplings:
Directions
- For the celery salad: Combine the vinegar, sugar and salt in a medium bowl. Toss in the celery and carrots. Season with freshly ground black pepper and let marinate while you prep the dumplings.
- For the Buffalo chicken dumplings: Combine the chicken, carrots, celery, scallions and Buffalo sauce in a medium bowl and season with salt and pepper. Fill a dumpling wrapper with 1 teaspoon of the filling. Use a finger to wet the edges of the wrapper with water and crimp together to form the familiar dumpling shape. Repeat with the remaining ingredients and dumpling wrappers.
- Heat a large skillet over medium-high heat with 1/4 cup oil.
- Place the flat sides of the dumplings down and fry until golden brown, 2 to 3 minutes. Add 2 tablespoons water and cover to steam. Cook until the chicken is cooked through, 7 to 10 minutes.
- Serve the dumplings with sides of Buffalo sauce, ranch and blue cheese dressings and the marinated celery salad.
Cook’s Note
There are many ways to cook the dumplings depending on what equipment you can find or already have.
