Buffalo wings popular in American cuisine have their own traditional taste, for which they are adored throughout the country and for its the limits. This is a blend of deep-fried chicken wings flavors in spicy sauce, celery, carrots and blue cheese sauce. The combination is so distinctive and well-established that it is often used in the preparation of other dishes and snacks, calling them also buffalo. For example, these dumplings with spicy meat filling minced chicken with celery. Fry them in a pan and a little steamed. Serve the same way as the wings with fresh chopsticks. celery and carrots and blue cheese dip sauce. This dish it turns out much more satisfying wings and it can be served not only as a snack, but also as a full dinner. Share with друзьями: 
Time: 1 hour. 10 min. Complexity: Medium Quantity: 36 pcs. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. vegetable oil
- Half medium onion finely chopped
- 0.5 tbsp. finely chopped celery (about 2 stalks)
- 2 large eggs
- 240 gr. minced chicken
- 1/3 Art. hot and sour sauce
- 1/4 Art. chopped green onions
- 36 mugs of dumpling for dumplings, thaw if dough frozen
- Carrot and celery sticks, for serving
- Blue cheese sauce, served
Recipes with similar ingredients: onions, celery, eggs, minced chicken, spicy sauce, green onions, fresh dough, carrots
Recipe preparation:
- In a pan over medium heat, heat 2 tbsp. l vegetable oils. Add onions and reduce heat. Sprinkle with 0.5 tsp. salt and a big pinch of pepper. Stir fry until onion soft and will not begin to get dark, about 3 minutes. Add celery and cook, stirring occasionally until celery begins soften, about 2 minutes. Transfer the mixture to a large bowl, so that it cools to room temperature, about 5 minutes.
- In a small bowl, beat one of the eggs slightly and add it to a bowl with a mixture of onions and celery. Add minced chicken, spicy sauce, onions and 3/4 tsp salt and mix so that the mince becomes homogeneous.
- In a small bowl, lightly beat the remaining egg with 1 tbsp. l water. Working with 1 cup of dough at a time on a clean surface (cover the remaining dough with a damp paper towel so that it not dried), add 1 tsp. with a slide of filling in the center of the circle. Lubricate the edge of the dough with egg mixture. Fold the dumpling into a mold crescent moon and pinch the edges to seal them. Ready-made dumplings fold onto a baking sheet and cover with a damp paper towel, so that they don’t dry while you collect the rest.
- In a large frying pan over medium heat, heat 2 tbsp. l vegetable oil. Fry the dumplings in three batches so they don’t overwhelmed the pan. Add a third of the dumplings in one layer. Fry on each side until golden crisp 30 seconds on each side. Reduce the heat to a minimum, add 2 Art. l water into the pan and cover. Stew the dumplings while they will not become soft or steamed, and water is not completely evaporate, 3-5 minutes. Transfer to the serving dish and the same repeat with remaining dumplings, adding extra oil and water in the pan when frying each batch.
- Serve with chopsticks of celery, carrots and blue sauce cheese.
