Buffalo Chicken Dumplings

These buffalo chicken dumplings are filled with a seasoned ground chicken mixture and tossed in buffalo sauce and then paired with blue cheese dressing for dipping.

Course Appetizer

Cuisine American, Asian, Chinese

Keyword blue cheese, boiled dumpling, buffalo, buffalo sauce, dumpling, pan-fried dumpling, potsticker, steamed dumpling, wonton

Prep Time 30

Cook Time 8

Servings dumplings

Calories 41kcal

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

US Customary - Metric

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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