Dumplings Buffalo Chicken

Ingredients
1/2 cup of vegetable oil
1/2 medium onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup finely chopped celery (about 2 stems)
2 large eggs
8 ounces of chicken
1/3 cup tangy hot sauce, like Frank’s
1/4 cup chopped shallots
36 round dumplings, thawed when frozen
Celery and carrot sticks, for serving
Cream cheese dressing, for serving

Directions
Heat 2 tablespoons of the oil in a pan over medium heat until hot. Add the onions and reduce the heat to medium. Season with 1/2 teaspoon salt and a large pinch of pepper. Cook, stir until the onions are soft and start to brown, about 3 minutes. Add the celery and boil, stirring occasionally, until the celery just begins to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.

Slightly beat one of the eggs in a small bowl and add it to the bowl with the onion and celery mixture. Add the chicken, hot sauce, shallots and 3/4 teaspoon salt and stir until uniformly combined.

Beat the remaining egg with a tablespoon in a small bowl. Work with 1 dumpling pack at a time on a clean surface (cover the remaining wrappers with a damp paper towel so they do not dry out), add 1 rounded teaspoon of the filling to the center of the wrapper. Wash with the egg. Fold the dumpling into a half-moon shape and press the edges to seal. (Alternatively, you can lower the edge by creating folds.) Transfer the dumpling to a baking tray and cover with a damp paper towel to prevent drying out while you finish the remaining dumplings.

Heat 2 tablespoons of oil in a large pan over medium heat. Working in 3 batches and avoiding the need to displace the pan, add one third of the dumplings in a single layer. See each page up crisp and brown, about 30 seconds per page. Reduce the heat to low, add 2 tablespoons of water to the pan and cover with a lid to the steam. Cook until the dumplings are soft and cooked and the water is completely evaporated, 3 to 5 minutes. Transfer to a serving platter and repeat with the remaining dumplings by adding additional oil and water to the pan for each batch.

Serve with celery and carrot sticks and blue cheese for dipping.