Buffalo Chicken Dumplings
These pan-fried dumplings are stuffed with spicy, tangy chicken and served with classic dippers and blue cheese.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr 5 min
- Yield: 36 dumplings
Ingredients
1/2 cup vegetable oil
1/2 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup finely chopped celery (about 2 stalks)
2 large eggs
8 ounces ground chicken
1/3 cup tangy hot sauce, such as Frank's
1/4 cup chopped scallions
36 round dumpling wrappers, thawed if frozen
Celery and carrot sticks, for serving
Blue cheese dressing, for serving
Directions
- Heat 2 tablespoons of the oil in a skillet over medium heat until hot. Add the onions and reduce the heat to medium. Sprinkle with 1/2 teaspoon salt and a large pinch of pepper. Cook, stirring, until the onions are soft and beginning to brown, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery is just beginning to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
- Lightly beat one of the eggs in a small bowl and add it to the bowl with the onion-celery mixture. Add the chicken, hot sauce, scallions and 3/4 teaspoon salt and stir until evenly combined.
- Lightly beat the remaining egg with 1 tablespoon water in a small bowl. Working with 1 dumpling wrapper at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they don't dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Brush the edge of the wrapper with the egg wash. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can seal the edge tightly by forming pleats.) Transfer the dumpling to a baking sheet and cover with a damp paper towel to keep from drying out while you finish assembling the remaining dumplings.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in 3 batches and being careful not to crowd the skillet, add a third of the dumplings in a single layer. Sear each side until crisp and brown, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons water to the skillet and cover with a lid to steam. Cook until the dumplings are soft and cooked through and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings, adding additional oil and water to the skillet for each batch.
- Serve with celery and carrot sticks and blue cheese dressing for dipping.
