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

  • Recipe TypeAppetizer
  • Prep Time30 minutes
  • YieldMakes about 40 dumplings

Chef Emil Topel of Phoenix City, Alabama, uses the classic Sierra Nevada Pale Ale to make the dipping sauce for these spicy dumplings, winners in the Cooking with Beer Challenge sponsored by the National Beer Wholesalers Association.

Ingredients

  • Dipping Sauce

    12 ounces pale ale
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1⁄2 cup sweet chili sauce
  • 1⁄4 cup light brown sugar
  • 1 teaspoon soy sauce

    Dumplings

    3 1⁄2 ounces shiitake mushrooms
  • 1 serrano or jalapeño chile, seeded**
  • 1 1⁄4 pounds ground turkey
  • 1 teaspoon minced garlic
  • Juice from 1 lime
  • 1⁄4 cup chopped fresh cilantro
  • 1⁄2 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon ground cumin
  • 1 package wonton wrappers, about 45
  • ** Use caution in handling hot peppers, and wash hands thoroughly before touching eyes

    Steaming Liquid

    36 ounces Pilsener or amber lager
  • 2 serrano chiles, halved lengthwise
  • 1 lime, halved
  • 3 cloves garlic, cut in half
  • 1 tablespoon canola oil, divided

Directions

    1. 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.
    2. Add chili sauce, brown sugar, and soy sauce, and bring to a slow boil for 5 minutes, stirring occasionally.
    3. Remove from heat and cool to room temperature.
    4. Remove stems from mushrooms and place in food processor fittedwith metal chopping blade, along with serrano or jalapeno.
    5. Pulse on high unil minced.
    6. Stir pepper mixture in a bowl with remaining dumpling ingredients (except wontons) and refrigerate.
  1. Note: Turkey mixture may be frozen for later use or formed into patties for turkey burgers using pale ale dipping sauce as a glaze.
  2. This recipe is reprinted from The Best of American Beer & Food by Lucy Saunders, ©2007 Brewers Publications. Photo ©Souders Studios - All rights reserved.

The Best of American Beer and Food showcases chefs and craft brewers who cook with beer and pair flavorful beers from pilsner to porter with hand-crafted foods. The book begins by exploring the art of pairing beer with specific foods, then turns to recipes that incorporate beer, using the various flavors available from today's ales and lagers as recipe components.