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Playing Clinton Kelly’s Buffalo Chicken Dumplings


  • 1 rotisserie chicken
  • 2 tablespoons butter
  • 1 cup Frank’s red hot sauce
  • 2 scallions, white and light green parts finely chopped, dark green parts chopped and set aside
  • Salt and pepper
  • 1 package wonton wrappers
  • Blue cheese dipping sauce, for serving
  • Celery sticks, for serving


Serves: 8 as an appetizer


Remove the meat from the rotisserie chicken and shred in small pieces into a large bowl. Melt butter in a small saucepan on the stove or in a microwave-safe measuring cup; remove from heat. Add hot sauce to the butter and stir to combine. Pour sauce and the white and light green scallions into the bowl with the chicken. Add a dash each of salt and pepper, and mix well.

Put a few tablespoons of water into a small bowl. Remove a wonton wrapper from the package, place on a cutting board and brush with a little water. Add a scant teaspoon of the chicken mixture to the middle of the wrapper then fold wrapper in half to form a triangle. Seal only the top point of the triangle by pressing it together with your fingers then fold the remaining two points up to the top point to make four folds. Seal all folds by them pressing together with your fingers. Repeat until chicken mixture is gone or all wonton wrappers have been used. Cover dumplings with a damp paper towel as you work.

Fill a large, shallow pot or deep pan with half an inch of water and, over medium heat, bring to a gentle simmer. Spray a steamer basket with cooking spray and fill with dumplings, taking care not to overlap them (you’ll need to do these in several batches). Place the steamer basket in the pot and cover with the lid. Steam dumplings for 5-7 minutes until translucent. Continue steaming until all dumplings are cooked.

Serve on a platter with blue cheese dressing sprinkled with green scallion tops and celery sticks.