Buffalo Garlic Chicken Dumpling Game-Day Platter
Hot wings, in a dumpling — invented in a Denver kitchen when someone couldn't accept that wings and potstickers were separate foods. This is the platter that stops a conversation mid-sentence.
Serves 4–6 · Ready in 15 min
You'll need
- 1 bag Dump'd Buffalo Garlic Chicken Dumplings (50 ct)
- Blue cheese or ranch, for dipping
- Extra Frank's RedHot, for drizzling
- Celery and carrot sticks
- Crumbled blue cheese, for garnish
How to cook them
Steaming (recommended): Fill a pan with 2–3 inches of water and bring to a boil. Line your steamer basket, add the dumplings without overcrowding, and steam for 11 minutes. Rest 2 minutes before serving.
Pan-frying, for a crisp game-day flat side: Heat oil over medium. Place the dumplings flat-side down and cook 3–4 minutes until golden. Add ¼ cup water, cover, and steam about 3 minutes, keeping the pan moving. Uncover and keep swirling until the flat side is browned.
Steps
- Cook the dumplings using either method above.
- Arrange on a platter with celery and carrot sticks around the edge.
- Drizzle with extra hot sauce and crumble blue cheese over the top.
- Serve with blue cheese or ranch on the side. Napkins required.
