Lager Steamed Thai Turkey and Shiitake Dumplings with Pale Ale Sweet and Sour Dipping Sauce

Ingredients

12 ounces pale ale

1 tsp minced fresh ginger

1 tsp minced garlic

1⁄2 cup sweet chili sauce

1⁄4 cup light brown sugar

1 tsp soy sauce

3 1⁄2 ounces shiitake mushrooms

1 Serrano or jalapeño chile, seeded**

1 1⁄4 pounds ground turkey

1 tsp minced garlic

juice from 1 lime

1⁄4 cup chopped fresh cilantro

1⁄2 cup chopped scallions

2 Tbsp soy sauce

1 Tbsp sesame oil

1⁄2 tsp freshly ground black pepper

1⁄2 tsp ground cumin

1 package wonton wrappers, about 45

** Use caution in handling hot peppers, and wash hands thoroughly before touching eyes

36 ounces Pilsener or amber lager

2 Serrano chiles, halved lengthwise

1 lime, halved

3 cloves garlic, cut in half

1 Tbsp canola oil, divided

In small saucepan, make dipping sauce by bringing pale ale, ginger, and garlic to a boil and reducing liquid by half, about 5 or 6 minutes.
Add chili sauce, brown sugar, and soy sauce, and bring to a slow boil for 5 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
Remove stems from mushrooms and place in food processor fitted with metal chopping blade, along with Serrano or jalapeño.
Pulse on high until minced.
Stir pepper mixture in a bowl with remaining dumpling ingredients (except wontons) and refrigerate.
Note: Turkey mixture may be frozen for later use or formed into patties for turkey burgers using pale ale dipping sauce as a glaze.