- 1 lb roasted chicken meat (about half a 3 – 3 1/2 lb bird), bones removed
- 2 tablespoons chicken fat/drippings (if available, otherwise substitute with softened unsalted butter)
- 12 oz. bottle Frank’s Red Hot sauce
- 2 scallions, finely chopped
- 1 package round dumpling wrappers (about 35)
- salt and black pepper to taste
- 2-3 tablespoons vegetable oil
- Blue cheese dressing (for dipping)
- Celery sticks
- Gently tear or shred the chicken to bite-size pieces by hand. Combine the boneless, shredded meat with the fat (or butter), hot sauce, scallions and a few pinches of salt and pepper. (Don’t overmix the chicken to retain more texture.) Taste and add more salt or pepper as desired. Mixture can be covered and chilled up to 1 day ahead.
- To fold the dumplings, place a spoonful of the filling onto the center of a dumpling wrapper. Dip your finger into a small bowl of water and trace the edge of the wrapper. Fold the wrapper in half and make a pinch at the top; next, bring a piece of the edge about half an inch to the right of the pinch over to the pinch. (This will cause the wrapper to fold diagonally on the right hand side of the dumpling.) Bring a piece of the edge half an inch to the left over to the pinch next. Pinch the pieces you brought to the center shut and continue to seal the edges to the left and right until the dumpling is fully sealed. From an aerial view, it should be shaped like a crescent.
- Heat one tablespoon of the oil in a non-stick skillet that comes with a lid over medium-high heat. Arrange the dumplings in a circle around the edge of the pan. Fill the center with as many dumplings as will fit – do not squash them against one another too much (you will probably need to cook in 2-3 batches, depending on the size of your pan). Let cook uncovered 1-2 minutes, or until the bottoms of the dumplings are just beginning to lightly brown. Add about ½ cup of water to the pan and cover the pan immediately.
- Let cook covered for about 4 minutes, or until the wrappers appear transparent rather than whitish at the edges. Uncover the pan and ensure that all the liquid has evaporated. Carefully loosen the potstickers from the pan with a spatula. To make a fancy plating, place a plate on top of the dumplings and invert the pan, to serve the dumplings crispy side-up. Otherwise, just transfer the dumplings to a serving plate with a spatula. Serve with the celery sticks and blue cheese dressing for dipping.
Source: Not Eating out In New York
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