Buffalo Style Sesame Chicken Dumplings Recipes

BUFFALO-STYLE SESAME CHICKEN DUMPLINGS

Steps:

• Heat oven to 350. In large bowl mix the first nine ingredients until combined. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough. Spoon 1 rounded tablespoon of chicken filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal.
• On ungreased large cookie sheet, place 24 dumplings 2 inches apart. Spray shaped dumplings lightly with cooking spray sprinkle with 2 teaspoons sesame seeds Bake 17 to 27 minutes or until the biscuit dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with 1 1/2 cup creamy gorgonzola dressing for dipping. Enjoy! Serves: 48, prep time: 20 minutes, baking time: 17 minutes

BUFFALO CHICKEN DUMPLINGS

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat until hot. Add the onions and reduce the heat to medium. Sprinkle with 1/2 teaspoon salt and a large pinch of pepper. Cook, stirring, until the onions are soft and beginning to brown, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery is just beginning to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
• Lightly beat one of the eggs in a small bowl and add it to the bowl with the onion-celery mixture. Add the chicken, hot sauce, scallions and 3/4 teaspoon salt and stir until evenly combined.
• Lightly beat the remaining egg with 1 tablespoon water in a small bowl. Working with 1 dumpling wrapper at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they don't dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Brush the edge of the wrapper with the egg wash. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can seal the edge tightly by forming pleats.) Transfer the dumpling to a baking sheet and cover with a damp paper towel to keep from drying out while you finish assembling the remaining dumplings.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in 3 batches and being careful not to crowd the skillet, add a third of the dumplings in a single layer. Sear each side until crisp and brown, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons water to the skillet and cover with a lid to steam. Cook until the dumplings are soft and cooked through and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings, adding additional oil and water to the skillet for each batch.
• Serve with celery and carrot sticks and blue cheese dressing for dipping.

BUFFALO CHICKEN POTSTICKERS RECIPE BY TASTY

Steps:

• 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. Fold the wrapper in half and press and crimp the edges to close.
• Heat oil in a medium skillet over medium high heat.
• Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?).
• After about two minutes, or until desired color is reached, add the water and cover the saucepan.
• Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed.
• Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
• Enjoy!

CHICKEN AND SESAME DUMPLINGS

Steps:

• In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook for 1 minute, then stir in the ginger and cook for 1 minute more.
• Add the chicken and 6 cups water; season with salt and pepper. Bring to a boil, lower the heat and simmer, covered, for 20 minutes.
• Transfer the chicken to a plate to cool, then remove the meat from the bones; discard the bones.
• Meanwhile, in a medium bowl, stir together the eggs, breadcrumbs, 1/2 cup scallions, sesame seeds and 1 teaspoon salt.
• Drop 12 heaping tablespoons of the mixture into the simmering broth, cover and cook for 10 minutes.
• Divide the dumplings among 4 soup bowls. Simmer the peas in the broth for 1 minute, then return the chicken to the pot and cook until heated through.
• Serve in the soup bowls with the dumplings; sprinkle the remaining 1/4 cup scallions and the extra sesame seeds on top.