Buffalo chicken pelmeni
Wings can be a messy affair so we’ve taken everything you love about Buffalo Chicken and converted it into a dunkable, couch-ready dumpling treat. And no Wet Naps will be harmed in the eating of this puppies. All you need is a bag of our chicken pelmeni dumplings, a few grocery staples, and 15 minutes.
PREP TIME 10-15 minutes
COOK TIME 6 minutes
SERVING SIZE about 30 dumplings
SPECIAL EQUIPMENT Air fryer or heavy pot with thermometer (if deep frying)
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons Frank’s Red Hot Sauce
1 bag (8.8 oz) Kachka Chicken Pelmeni Dumplings
2 tablespoons cooking oil (more if deep frying)
1/2 cup Toby’s Blue Cheese Dressing (or blue cheese sauce recipe below)
1 small celery heart stalk, cut into 1” matchsticks
6-8 celery leaves
METHOD
Make the buffalo sauce. Melt butter in a small saucepan. Remove from heat and whisk in the hot sauce until uniform. Set aside.
Air fry or deep fry dumplings. If air-frying, open the bag of frozen dumplings and pour in 2 tablespoons of cooking oil. Reseal bag and shake to evenly coat dumplings with the oil. Transfer coated frozen dumplings to the air fryer. Air fry for 6 min at 400F, shaking dumplings half way through. Dumplings should be golden brown, crispy and cooked all the way through. If you do not have an airfryer, dumplings can also be deep fried at 325F for 4 minutes, following standard deep frying methods.
While dumplings are cooking, place the still warm butter-hot sauce mixture in a medium mixing bowl. When dumplings are done frying, transfer them to the mixing bowl and toss in the butter sauce to coat completely. Transfer dressed dumplings to serving dish and garnish with celery pieces and leaves. Serve with the blue cheese sauce in a ramekin for dipping or drizzle directly over dumplings.
BLUE CHEESE SAUCE
YIELD ½ cup
INGREDIENTS
2 oz Cascadia Creamery Glacier Blue (or your preferred blue cheese)
¼ c sour cream
¼ c plain kefir
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
Fresh lemon juice to taste
Salt to taste
METHOD
Crumble cheese with your fingers. Make sure to make some bits very small, but also leaving larger chunks for texture. Whisk in remaining ingredients and salt to taste. Refrigerate if not using immediately. Sauce can be made up to 2 days in advance.