Buffalo Chicken Potstickers

Method8 steps

1. 1

   Step 1: Finely chop the medium onion (1) and both celery (2 stalks) stalks before heating the pan. Heat 2 tbsp of the divided oil (2 tbsp) over medium heat. Cook the onion and celery until translucent, then transfer them and their oil to a mixing bowl. Let them cool until no longer hot before adding raw chicken.

   Uses 2 tbsp oil for onion and celery · 1 medium onion (finely chopped) · 2 stalks celery, finely chopped

   
2. 2

   Step 2: Mix the cooled onion and celery from step 1 with all 1 lb ground chicken, ½ cup Frank’s hot sauce and 2 cups shredded cheddar. Season with salt and pepper to taste. Keep this raw filling chilled if assembly is delayed.

   Uses Cooled onion and celery with their cooking oil · 1 lb ground chicken · ½ cup Frank's hot sauce · 2 cups shredded cheddar cheese · salt and pepper

3. 3

   Step 3: Set out the 48 ready round dumpling wrappers and a small bowl of sealing water. Wet the edge of each wrapper, add about 2 tsp filling from step 2, then fold it in half and press firmly to seal; pleat if desired. Do not overfill. Keep assembled uncooked dumplings and any unused filling refrigerated while cooking in batches. Refrigerate any leftover filling promptly and cook it fully to 74°C before eating.

   Uses 48 dumpling wrappers (round wrappers) · About 2 tsp filling per dumpling; total used depends on assembly · Water for sealing wrappers, as needed

   
4. 4

   Step 4: Heat the remaining 2 tbsp oil in a cast-iron or nonstick pan over medium to medium-high heat. Add one layer of assembled dumplings from step 3 without crowding, keeping the rest chilled. Fry until the bottoms are golden brown.

   Uses Remaining 2 tbsp oil for frying · One pan of assembled raw dumplings

5. 5

   Step 5: Carefully add ⅓ cup steaming water to the browned dumplings from step 4 and cover the pan. Steam until the water has evaporated and the ground-chicken filling reaches 74°C in the center. If the pan dries before the filling is fully cooked, add a small splash of water and cover again. Lift out the cooked dumplings, leaving the frying oil in the pan.

   Uses First pan of browned dumplings with pan oil · ⅓ cup water for this pan · A small additional splash of steaming water, only if needed

6. 6

   Step 6: While the dumplings cook, mix all ¼ cup crumbled blue cheese, one finely chopped green onion and ½ cup sour cream. Season this dipping sauce with salt and pepper to taste and keep it chilled until serving.

   Uses ¼ cup crumbled blue cheese · 1 green onion (finely chopped) · ½ cup sour cream · salt and pepper

   
7. 7

   Step 7: Use the same frying pan and retained oil from step 5 to cook the remaining assembled dumplings from step 3 in single-layer batches. Brown each batch, then carefully add ⅓ cup water, cover and steam until the filling reaches 74°C and the water has evaporated. Add a small splash only if the pan dries before the filling is fully cooked. Lift each cooked batch out; keep uncooked dumplings refrigerated between batches.

   Uses Frying pan with retained oil after lifting out the first cooked batch · Remaining assembled uncooked dumplings · ⅓ cup water per additional pan · A small additional splash, only if needed

8. 8

   Step 8: Serve the cooked Buffalo chicken potstickers with the blue-cheese dipping sauce from step 6. Makes about four dozen dumplings for eight appetizer portions; the exact number depends on filling and wrapper size.

   Uses First batch of cooked potstickers · Remaining cooked potsticker batches · Blue-cheese and sour-cream dipping sauce