Closed Buffalo Chicken Potstickers

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Buffalo Chicken Potstickers


Here’s what you will need:

• 1 Rotisserie Chicken /shredded (about 3 cups worth)
• 1/2 cup Celery /finely chopped
• 1/2 cup Carrots /finely chopped
• 4 ounces Cream Cheese /softened
• 1/2 cup Hot Buffalo Sauce
• 1/3 cup water
• Round wonton/gyoza wrappers
• Ranch or Blue Cheese Dressing for dipping (optional)

Directions:
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 1/3 cup 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.

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Thanks for sharing

jmarprinz said:

Thanks for sharing

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welcome po