Buffalo Chicken Potstickers

BUFFALO CHICKEN POTSTICKERS

With a stack of dumpling wrappers, you’ll be doing something unusual today. This recipe for buffalo chicken potstickers uses ground chicken, Frank’s hot sauce, a lot of cheese, and a few additional ingredients instead of the traditional vegetable or pork fillings. For the simple reason that it is the proper thing to do.

I’m not sure why I didn’t think of this sooner; it’s brilliant. While I’ll always prefer Chinese-style dumplings, this Americanized version is a refreshing change of pace. Buffalo chicken potstickers? That’s a mouthful. What’s the harm in trying?

Putting this dish together is a breeze. To make a dumpling wrapper from scratch, you can use this vegetable dumpling recipe or this dumpling wrapper recipe if you want to use store-bought dumpling wrappers. You can fold them in under 30 minutes if you enlist the assistance of a friend.

INGREDIENTS:

• 4 tbsp. of oil (divided)
• 1 medium-size onion (chopped)
• 2 stalks of celery (chopped)
• 1 pound of ground chicken (450g)
• 1/2 cup of Frank’s hot sauce (120 ml)
• 2 cups of shredded cheddar cheese
• salt and pepper
• 48 dumpling wrappers (round wrappers)
• 1/4 cup of blue cheese (crumbled)
• 1 green onion (chopped)
• 1/2 cup of sour cream

INSTRUCTIONS:

1. Bring a medium-sized pan to a boil with 2 tablespoons of oil. Add the ground chicken, spicy sauce, cheese, and salt & pepper to taste to a mixing bowl and wait for the onion and celery to become transparent.
2. Put about 2 teaspoons of filling in the center of each dumpling wrapper and fold in half. It’s also possible to pleat them, as demonstrated in this thread.
3. Pour 2 tablespoons of oil into a cast iron or nonstick skillet and heat over medium to medium-high heat. Add the potstickers and cook until they are golden brown. When the bottoms are golden brown, add 1/3 cup of water to the pan and continue cooking. Steam the potstickers until the water has evaporated, then remove them from the heat.
4. While that’s cooking, combine the sour cream or yogurt with the blue cheese and green onion—salt and pepper. In addition to the blue cheese sauce, serve the dumplings.