Monday, August 11, 2014

Buffalo Chicken Pot Stickers

  • 4 cups shredded cooked chicken 
  • 3/4 cup Buffalo-style hot sauce
  • 3 green onions, chopped (about 1/2 cup)
  • 1/2 teaspoon freshly ground black pepper
  • 48 wonton wrappers
  • 1 tablespoon olive oil
  • 1/3 cup water
  • Parchment paper
Stir together chicken, hot sauce, green onions, and freshly ground black pepper in a medium bowl. Spoon 2 tsp. chicken mixture in center of each wonton wrapper. Moisten edges of each wonton with water; fold corners over mixture to form a triangle. Press edges to seal. Heat olive oil in a large nonstick skillet over medium heat. Cook wontons, 12 at a time, in hot oil 2 minutes or until golden. (Do not turn.) Add water; cover and cook 2 more minutes. Transfer to a parchment paper-lined baking sheet, and keep warm in a 200° oven until ready to serve.

Makes 4 dozen

Robyn Stone, Carrollton, GA,,

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