Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, buffalo chicken pot stickers (dumplings). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Buffalo Chicken Pot Stickers (Dumplings) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Buffalo Chicken Pot Stickers (Dumplings) is something which I have loved my entire life.

Free UK Delivery on Eligible Orders Looking For Pot Stickers? In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce. To form the potstickers scoop about a teaspoon amount into the center of a wrapper. Wet your finger and brush the top edge of the wrapper with water.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook buffalo chicken pot stickers (dumplings) using 13 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Buffalo Chicken Pot Stickers (Dumplings):

1. Prepare 1 Pack Wonton Wrappers
2. Get 2 Chicken Breasts (Shredded)
3. Get Favorite BBQ Rub
4. Make ready 1/4 Cup Water
5. Get 1 Tsp Dried Basil
6. Prepare 1/2 Tsp Corn Starch
7. Make ready Pinch Salt
8. Make ready Pinch Pepper
9. Take 1 Brick Cream Cheese (room temperature)
10. Get 1/2 Cup Celery - Chopped
11. Make ready 1/2 Cup Shredded Carrots
12. Make ready 1/2 Cup Buffalo Sauce
13. Make ready Frying oil of your choice

Stir together chicken, hot sauce, green onions, and freshly ground black pepper in a medium bowl. Moisten edges of each wonton with water; fold corners over mixture to form a triangle. Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, Frank's hot sauce, cheese, and salt and pepper to taste. Moisten edges with water, fold over and press to seal edges.

Instructions to make Buffalo Chicken Pot Stickers (Dumplings):

1. Preheat oven to 375°F and cook seasoned chicken until it has an internal temperature of 165°F. I season the chicken with a BBQ Rub.
2. Take cream cheese out of the fridge to soften and warm, making it easier to make the mixture.
3. Shred Chicken when it's done in whatever fashion you choose (I pulse it in my blender)
4. If chicken is still warm, let it cool.
5. Cut celery and carrots and place both into a large bowl. Add cream cheese, dried Basil and a pinch of salt/pepper.
6. Next add chicken and Buffalo sauce and mix well.
7. Mix water and corn starch into a small bowl and lay out multiple Wonton wrappers
8. Put about a teaspoon sized scoop of the mixture onto each Wonton wrapper.
9. Wet half of the Wonton wrapper edge with the corn starch water. Fold Wonton wrapper in half and pinch/plete edges to seal. Place them onto a large sheet for transport. When setting them down on the sheet, press down slightly to create a flat bottom.
10. Repeat the process until all Wrappers are full or you run out of mixture. Leftover mixture is great on crackers or with Tortilla chips.
11. Next, you have the choice of a more traditional dumpling (half fry and half steamed) or deep frying the dumpling. I'll explain both:
12. For Traditional, you'll put about 1/4" of oil in the bottom of your pan and heat over medium heat. Place the dumplings on to fry the bottom of the dumplings.
13. Once the bottom is fried to a crisp light brown, add about 1/4 cup of water and cover immediately (the water and oil mixture will spatter when they contact each other, so have the lid ready). Let it steam covered for 1-2 minutes, then remove the dumpling and let them dry.
14. For fully deep fried dumplings (which is what I'll be doing), fill the pan with about 3/4" of fryer oil and heat over medium heat. Once the oil is ready, place dumplings in and deep fry. They only take about a minute and once they're done, remove them into a pan to dry
15. Note: these will stick to paper towel, so it's best to dry them on a cookie sheet or something similar (like a plate)
16. After they're dry, go ahead and eat! Optionally, these taste great dipped in Ranch Dressing, but normally I eat them as is!

Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, Frank's hot sauce, cheese, and salt and pepper to taste. Moisten edges with water, fold over and press to seal edges. Once hot, add the potstickers to the pan. Make sure they are not touching or crowded together. See recipes for Buffalo Chicken Pot Stickers (Dumplings) too.

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