Buffalo Style Sesame Chicken Dumplings Recipes

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-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 DIP

Steps:

• Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
• Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
• Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for a minute or two.
• Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables 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!

THE BEST BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken on a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch on a rimmed baking sheet.
• Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
• Meanwhile, increase oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
• Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
• Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
• Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.