Steps to Make Favorite Buffalo Chicken Pot Stickers (Dumplings)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Award-winning Buffalo Chicken Pot Stickers (Dumplings). It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Buffalo Chicken Pot Stickers (Dumplings), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buffalo Chicken Pot Stickers (Dumplings) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buffalo Chicken Pot Stickers (Dumplings) is 4+. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Buffalo Chicken Pot Stickers (Dumplings) estimated approx 1 hr 50 min.

To get started with this particular recipe, we have to prepare a few components. You can have Buffalo Chicken Pot Stickers (Dumplings) using 13 ingredients and 16 steps. Here is how you can achieve it.

Warning, these are addictive. Simple dumplings, using store bought wonton wrappers.

Ingredients and spices that need to be Make ready to make Buffalo Chicken Pot Stickers (Dumplings):

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

Steps to make 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!

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