Recipe

• 1 – 1.5 lb skinless, boneless chicken breast
• kosher salt
• 4 oz cream cheese
• 4 oz shredded cheddar cheese
• 3 Tbsp hot buffalo sauce
• freshly ground black pepper
• circular gyoza wrappers
• canola oil, for frying

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1. Bring a pot of water to a boil, add 1-2 Tbsp salt, and reduce to a simmer. Add the chicken to the simmering liquid and poach, maintaining a bare simmer, for 25-30 minutes.
2. Remove the chicken from the poaching liquid and let cool slightly, then shred with two forks, and chop the shredded chicken into even smaller pieces.
3. In a large bowl, mix chicken, cream cheese, cheddar cheese, and buffalo sauce until evenly combined. Season with salt and pepper.
4. Working one at a time, dip your finger in a small bowl of water and run your finger around the edge of the gyoza wrapper. Place ~1 Tbsp of the chicken filling in the center of the gyoza wrapper. Starting from one end and working towards the center, pinch two sides of the gyoza wrapper together, as if folding it in half. Once you get to the center, bring the furthest edge in to the center, so that you have three “fins”, as shown in the picture below. Pinch the edges of the gyoza wrapper together along each of the remaining two “fins” to seal the wontons.

5. Heat 3 inches of oil in a large pot over medium-high heat. Working in batches, fry the wontons in the oil until golden and crispy, 3-5 minutes. Remove to a wire rack and let cool slightly. Serve with ranch dipping sauce.

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