Nashville Hot Chicken Dumplings
Ingredients
- Dumpling wrappers (36)
- Pickles and green onion (chopped for garnish)
Filling
- Ground chicken (1lb)
- Green onion (6, chopped)
- Garlic powder (1tbsp)
- Smoked paprika (1/2tsp)
- Cayenne pepper (1/2tsp)
- Black pepper (1/2tsp)
- Salt (1/2tsp)
- Hot sauce (1tbsp)
- Brown sugar (2tsp)
- Buttermilk (1tsp)
Nashville hot sauce
- Neutral oil (1 cup)
- Cayenne pepper (2tbsp)
- Smoked paprika (2tsp)
- Garlic powder (2tbsp)
- Brown sugar (2-4tsp, to taste)
- Chili powder (1tsp)
- Salt (1 large pinch, to taste)
- Pickle brine (2tbsp)
- Hot sauce (2tsp)
Dill pickle ranch
- Mayo (1/2 cup)
- Greek yogurt or sour cream (1/2 cup)
- Pickle brine (1/4 cup)
- Pickles (1/4 cup, finely chopped)
- Dill (2-3tsp, to taste)
- Garlic powder (1tsp)
- Onion powder (1tsp)
- Black pepper (1/2tsp)
- Salt (to taste)
Preparation
Prepare dill pickle ranch
Combine all the ingredients in a bowl and mix until fully combined. Let sit in fridge until ready to use.
Make nashville hot sauce
Heat the oil in a saucepan. Combine the rest of the ingredients in a heat-proof bowl and pour the hot oil on top. Mix until combined.
Mix filling
Add all the ingredients in a bowl and mix until fully combined.
Assemble dumplings
Place a dumpling wrapper on a lightly floured surface, and add a small spoonful to the center of the wrapper. Shape the dumpling and repeat this process until all the dumplings are formed.
Cook dumplings
In a large pan, heat a few tablespoons of the Nashville Hot Sauce over medium heat. Add the dumplings to the pan in batches and allow the bottoms to crisp up for a few minutes. Check the bottoms, and once a crust begins to form, add a splash of water to the pan, cover, and reduce the heat to low. Allow the dumplings to cook until they’ve been on the heat for a total of about 10-12 minutes.
Serve
Remove the dumplings once fully cooked and plate with more Nashville Hot Sauce, Dill Pickle Ranch, and chopped pickles and green onion. Enjoy!
