Buffalo Chicken Dumplings with Celery Salad
- Level: Intermediate
- Yield: 30 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 146
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 16
- Sodium
- 317
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
Celery Salad:
2/3 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
3 stalks celery, thinly shaved
2 large carrots, thinly shaved
Freshly ground black pepper
Buffalo Chicken Dumplings:
1 pound organic ground chicken
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup minced scallion
1/2 cup Buffalo hot sauce (I used Frank's RedHot but your favorite Buffalo sauce can be substituted), plus more for serving
Kosher salt and freshly ground black pepper
30 dumpling wrappers
Neutral oil, to pan-fry
Ranch dressing, for serving
Blue cheese dressing, for serving
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.