Buffalo Chicken Pot Stickers

I planned on reheating the gumbo last night for dinner, but when Phil and I were sitting around talking, I mentioned making buffalo chicken stuffed shells in the next coming weeks and that got Phil craving something buffalo chicken.

In the fridge I had some left over shredded chicken breast waiting to get used and wonton wrappers. I love having wonton wrappers since they are very versatile. You can stray from typical Asian fare and make raviolis - stuff them with anything you can think of and boil them as you would, mozzarella sticks - wrap up string cheese and spray with non-stick spray and bake in oven, mini lasagnas that bake in a cupcake tin, lay them on a cookie sheet and sprinkle with cinnamon and sugar for a baked chip for a sweet dip etc... I usually buy egg roll wrappers and since they are larger and then cut them if needed. 

Buffalo Chicken Pot Stickers

• 1 cup shredded chicken
• 1/8 cup Franks Red Hot 
• 1/4 cup blue cheese dressing
• 1/4 cup shredded cheese
• 1/4 cup scallions
• 1 package of egg roll wrappers
• small cup with water
• 2 tablespoons peanut oil
• 1/4 cup chicken stock

1. Cut egg roll wrappers to make 4 smaller triangles. 
2. Mix all ingredients together and lay a small scoop (about a tablespoon size) in the center of the triangle.
3. Dab your finger in the water, wipe on the long end and one of the short ends of the egg roll wrapper. This is the "glue" that holds everything together. Fold together to form a smaller triangle and seal the edges. Use more water if needed to help bond seams together. You can play around with shapes, I just do a triangle because it is quicker and easier.
4. Once all wrappers are sealed up and ready, heat oil in a frying pan and place all of the triangles in the pan to lightly brown one of the sides, about 2 minutes. Do not touch or turn over.
5. Gently add stock to pan and cover. Cook about 3 minutes. Serve immediately.