Buffalo Chicken Dumplings

Ingredients:

• 0.5 cups vegetable oil
• Half a medium onion, finely chopped
• 0.5 cup finely chopped celery (about 2 stalks)
• 2 large eggs
• 240 g of minced chicken
• 1/3 cup hot and sour sauce
• 1/4 cup chopped green onions
• 36 circles of dumpling dough, thaw if frozen
• Carrot and celery sticks, for serving
• Blue cheese sauce, for filing

Preparation:

1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the onion and reduce the heat. Season with 1/2 teaspoon of salt and a generous pinch of pepper. Cook, stirring, until the onion is softened and beginning to darken, about 3 minutes. Add the celery and cook, stirring occasionally, until the celery begins to soften, about 2 minutes. Transfer the mixture to a large bowl to cool to room temperature, about 5 minutes.
2. In a small bowl, lightly beat one of the eggs and add it to the onion and celery mixture. Add the ground chicken, hot sauce, onion, and 3/4 teaspoon of salt and stir until the mixture is smooth.
3. In a small bowl, lightly beat the remaining egg with 1 tablespoon of water. Working with 1 dough circle at a time on a clean surface (cover the remaining dough with a damp paper towel to prevent it from drying out), add 1 heaping teaspoon of filling to the center of each circle. Brush the edge of the dough with the egg mixture. Fold the dumpling into a crescent shape and pinch the edges to seal. Place the finished dumplings on a baking sheet and cover them with a damp paper towel to prevent them from drying out while you assemble the rest.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the vareniki in three batches, being careful not to overcrowd the pan. Add a third of the vareniki in a single layer. Fry on each side until golden brown and crisp, about 30 seconds per side. Reduce the heat to low, add 2 tablespoons of water to the skillet, and cover. Simmer the vareniki until they are tender and steamed through, and the water has evaporated completely, 3-5 minutes. Transfer to a serving platter and repeat with the remaining vareniki, adding additional oil and water to the skillet between each batch.
5. Serve with celery sticks, carrots and blue cheese sauce.