Kachka chef Bonnie Morales...
combines two of our favorite things into a mildly unhinged concoction perfect for game day: deep fried, finger-foodable chicken dumplings tossed in buffalo sauce. It’s a match made in heaven, and an idea so light-bulb perfect we can’t believe we didn’t think of it ourselves.
What You'll Need
For the shopping list
- 2 tablespoon of Frank’s Red Hot Sauce
- 1/4 cup of sour cream
- 1/4 cup of kefir
- 1/4 teaspoon of black pepper
- Juice of 1/2 lemon
- 1 small celery heart stalk, cut into 1” matchsticks
- 6-8 celery leaves
From the kitchen
- Air fryer or heavy pot with thermometer
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
What you'll have to do
Step 1 — Melt 2 tablespoons of butter in a small saucepan. Remove from heat and whisk in 2 tablespoons of hot sauce until uniform. Set aside.
Step 2 – If air-frying, open the bag of frozen dumplings and pour in 2 tablespoons of cooking oil. Reseal bag and shake to evenly coat dumplings with the oil.
Step 3 — Transfer coated frozen dumplings to the air fryer. Air fry for 6 min at 400F, shaking dumplings half way through. Dumplings should be golden brown, crispy and cooked all the way through. If you do not have an airfryer, dumplings can also be deep fried at 325F for 4 minutes.
Step 4 — While dumplings are cooking, place warm hot sauce butter mixture in a medium mixing bowl. When dumplings are done frying, transfer them to the mixing bowl and toss in the sauce to coat completely.
Glacier Blue Sauce — Crumble 2oz of cheese with your fingers. Make sure to make some bits very small, but also leaving large chunky boys for texture. Whisk in 1/4 cup of sour cream, 1/4 cup of kefir, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of black pepper, and salt to taste.
Serve — Transfer dressed dumplings to serving dish and garnish with celery pieces and leaves. Serve with the blue cheese sour cream in a ramekin for dipping or drizzle directly over dumplings.
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