Buffalo Chicken Dumplings

I love anything with buffalo sauce from classic wings to dip, salad or even cauliflower. These steamed dumplings are inspired by an appetizer I had at Cafe Cluny in the West Village that combined two Eastern and Western favorites into one.

The dumplings are filled with a mixture of ground chicken, sautéed celery, carrots, green onions, and buffalo sauce. I serve the dumplings tossed in more buffalo sauce garnished with thinly shaved celery and carrots with blue cheese dressing for dipping. The tangy sauce offsets the heat of the dumplings for a satisfying snack perfect for a Saturday afternoon or Super Bowl party. 

Buffalo Chicken Dumplings

Key Ingredients in This Recipe 

• Ground chicken – Ground chicken is combined with carrots, celery, green onions and buffalo sauce for the filling of these dumplings. Ground chicken is a lean meat made with both dark and white meat. So I recommend sticking to ground chicken for the filling! Unfortunately, cooked chicken or rotisserie chicken make it harder to fill the dumplings. 
• Dumpling wrapper – I use store-bought dumpling wrappers for this recipe. If you can’t find store-bought packages of dumpling wrappers, I recommend making your own using my recipe here. Wonton wrappers are square though they can be cut into circles. Packages of the wrappers can be stored in the freezer and thawed at room temperature just before using. 
• Buffalo sauce – Buffalo sauce is made by whisking together hot sauce (preferably a vinegar based hot sauce like Frank’s Red Hot) with butter, vinegar, and Worcestershire in a small bowl. It’s so easy to make your own using my recipe here. You can also simply use a bottle of store-bought buffalo sauce. 
• Blue cheese dressing – I use store-bought blue cheese dressing with the dumplings for dipping. However, you can easily make your own using my recipe here. 

Instructions for Folding Buffalo Chicken Dumplings

Step 1: Wet the edges of the wrapper

Make the filling of the dumplings. Lay one dumpling wrapper in the palm of your hand and use a finger to wet the edge of the wrapper with water. Scoop about 1 tablespoon of filling into the middle of the wrapper.

Step 2: Fold in half

Fold the dumpling in half (like a taco) by bringing up the bottom to meet the top, pinching to seal it.

Step 3: Pleat one side

While firmly holding the seam with your thumb and index finger, use your index and the middle finger of your other hand to fold a portion of the wrapper towards the center of the seam to create your first pleat.

Step 4: Pleat the other side to seal

Continue to pleat the dumplings 2 to 3 more times on one side. Repeat with the other side. 

Once the dumpling is fully sealed, place it on the wax paper-lined baking sheet and cover with plastic wrap or a damp paper towel to keep it from drying out. Repeat with the remaining wrappers and filling. 

Tips and Tricks for This Recipe

• The dumplings will stick to the bamboo steamer basket if you don’t line it with something. I like using parchment paper with some holes cut out for the steam to escape though you can buy ones already prepped here. Leaves of Napa cabbage also work well. 
• There are many ways to fold a dumpling. If you want to go with speed rather than beauty, feel free to fold it like a taco, and then pinch the dumpling closed. Practice makes perfect!
• If you prefer ranch dressing, swap it for the blue cheese in this recipe. 

How to Boil Dumplings 

Boiling dumplings is an easy method to cook them if you don’t have a bamboo steamer basket. Bring a large pot of water to a boil over medium heat. Working in batches, add the dumplings and cook, until cooked through and they float, about 4 minutes. 

How to Pan-fry Dumplings 

While I steam these dumplings and toss them in buffalo sauce they can also be pan-fried, then tossed in the sauce. To make the buffalo chicken potstickers, the folded dumplings are first fried until they’re golden brown and crispy on the bottom. Then water is added to the pan and covered with a lid so the dumplings steam and the filling cooks.  

1. Heat a large skillet over medium high heat, add the vegetable oil and heat through. 
2. Arrange the dumplings in the pan in a tight circular pattern standing up in the oil, seam side up, with space between each. 
3. Cook, uncovered, until the dumplings are golden brown on the bottom, about 2 to 3 minutes. Add ⅓ cup water to the pan, then cover tightly with a lid (do this quickly, as the liquid will splatter) and cook until most of the liquid has been absorbed and the bottoms of the dumplings are crisp and golden and the meat inside is cooked through, about 7 minutes.

How to Freeze the Dumplings

If you aren’t eating the dumplings right away, be sure to freeze them so they don’t stick to the plate or baking sheet. In fact, I love keeping frozen dumplings on hand to cook for a quick lunch in a flash. They take just about the same amount of time to cook from frozen as from fresh. You can take them directly from the freezer and proceed with the cooking directions for steaming, boiling or pan-frying. 

Other Recipes to Try

If you enjoy this recipe, I recommend checking out these:

• Pork and Chive Pan-Fried Dumplings
• Pork Potsticker Recipe
• Cheeseburger Dumplings

Buffalo Chicken Dumplings

Print Pin

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Serves 35 dumplings

US Customary – Metric

Ingredients:

For the dumplings:

• 1 pound ground chicken
• ⅓ cup finely diced celery
• ¼ cup finely diced carrots
• ¼ cup sliced green onions
• 3 tablespoons buffalo sauce
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 35 circle dumpling wrappers

For serving:

• ½ cup buffalo sauce, warmed
• Shaved celery
• Shaved carrots
• 2 tablespoons thinly sliced green onion

Instructions:

For the dumplings:

• In a large bowl mix the chicken, celery, carrots, green onion, and buffalo sauce with your hands until just combined. Season the chicken mixture with salt and pepper.
• Line a baking sheet with wax paper and set aside, then fill a small bowl with water to help seal the dumplings. Keep the dumpling wrappers covered with a damp paper towel to keep them from drying out as you work.
• To fill the dumplings, work one at a time. Lay one dumpling wrapper in the palm of your hand and use a finger to wet the edge of the wrapper with water. Scoop about 1 tablespoon of filling into the middle of the wrapper. Fold the dumpling in half (like a taco) by bringing up the bottom to meet the top, pinching to seal it.
• While firmly holding the seam with your thumb and index finger, use your index and the middle finger of your other hand to fold a portion of the wrapper towards the center of the seam to create your first pleat.
• Continue to pleat the dumplings 2 to 3 more times on one side. Repeat with the other side.
• Once the dumpling is fully sealed, place it on the wax paper-lined baking sheet and cover with plastic wrap or a damp paper towel to keep it from drying out. Repeat with the remaining wrappers and filling.

For serving:

• When ready to serve the dumplings, add water to a large skillet or wok and bring to a boil. Cut rounds of parchment paper or get special ones online and add to the steamer basket.
• Arrange dumplings in a circle over the top of the parchment paper, placing them about 1-inch apart. Add the steamer basket over the boiling water. Cover and steam on medium heat until the dumplings are cooked through, about 8 minutes.
• Serve with 1/2 cup of warmed buffalo sauce, shaved celery, shaved carrots and 2 tablespoons thinly sliced green onion.

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Nutritional information: 818 kcal; total fat 8.3g; 1.9g saturated fat; cholesterol 81mg; total sugars 0.5g; protein 45.6g.