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

Ingredients

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Directions

2. 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.
5. Add chili sauce, brown sugar, and soy sauce, and bring to a slow boil for 5 minutes, stirring occasionally.
8. Remove from heat and cool to room temperature.
11. Remove stems from mushrooms and place in food processor fitted with metal chopping blade, along with Serrano or jalapeño.
14. Pulse on high until minced.
17. Stir pepper mixture in a bowl with remaining dumpling ingredients (except wontons) and refrigerate.
20. Note: Turkey mixture may be frozen for later use or formed into patties for turkey burgers using pale ale dipping sauce as a glaze.

This recipe is reprinted from The Best of American Beer & Food by Lucy Saunders, ©2007 Brewers Publications. Photo ©Souders Studios - All rights reserved.