Buffalo Chicken Dumplings
Votes: 10
Time: 1 hour 10 min.
Complexity: average
Quantity: 36 pcs.
Complexity: average
Quantity: 36 pcs.
Buffalo wings, a popular American dish, have a unique flavor that's beloved across the country and beyond. They're a blend of deep-fried chicken wings in a spicy sauce, celery, carrots, and blue cheese dip. The combination is so distinctive and established that it's often used in other dishes and appetizers, also known as Buffalo wings. For example, these dumplings are filled with spicy ground chicken and celery. Fry them in a pan and steam them briefly. Serve the same way you would the wings, with fresh celery and carrot sticks and a blue cheese dipping sauce. This dish is much more filling than wings and can be served not only as an appetizer but also as a full dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups vegetable oil
- Half a medium onion, finely chopped
- 0.5 cup finely chopped celery (about 2 stalks)
- 2 large eggs
- 240 g of minced chicken
- 1/3 cup hot and sour sauce
- 1/4 cup chopped green onions
- 36 circles of dumpling dough, thaw if frozen
- Carrot and celery sticks, for serving
- Blue cheese sauce, for filing
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Cooking the dish according to the recipe:
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the onion and reduce the heat. Season with 1/2 teaspoon of salt and a generous pinch of pepper. Cook, stirring, until the onion is softened and beginning to darken, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery begins to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
- In a small bowl, lightly beat one of the eggs and add it to the onion and celery mixture. Add the ground chicken, hot sauce, onion, and 3/4 teaspoon of salt and stir until the mixture is smooth.
- In a small bowl, lightly beat the remaining egg with 1 tablespoon of water. Working with 1 dough circle at a time on a clean surface (cover the remaining dough with a damp paper towel to prevent it from drying out), add 1 heaping teaspoon of filling to the center of each circle. Brush the edge of the dough with the egg mixture. Fold the dumpling into a crescent shape and pinch the edges to seal. Place the finished dumplings on a baking sheet and cover them with a damp paper towel to prevent them from drying out while you assemble the rest.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the vareniki in three batches, being careful not to overcrowd the pan. Add a third of the vareniki in a single layer. Fry on each side until golden brown and crisp, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons of water to the skillet, and cover. Simmer the vareniki until they are tender and steamed through, and the water has evaporated completely, 3-5 minutes. Transfer to a serving platter and repeat with the remaining vareniki, adding additional oil and water to the skillet between each batch.
- Serve with celery sticks, carrots and blue cheese sauce.
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