Dumplings are arguably the greatest finger food of all time. This batch is infused with the extra hit of beer to make for an intoxicating new mouth adventure!
TIP: You can make the filling then freeze it so you will be ready the next time you get a hankering for some dumplings.
HARDWARE: Bamboo Steamer, Pan/Pot (large enough to hold steamer), Medium Mixing Bowl, Measuring Cup
YIELDS 4-6 servings
PREP & COOK 60 minutes
READY IN 1 hour 15 minutes
8 tablespoons Just+Add Beer Spicy Szechuan Black Vinegar
4 tablespoons Firestone Walker 805 Ale or Your Favorite Ale
1 pound Ground Pork (or substitute with your desired ground meat)
1 teaspoon Minced Garlic (optional)
1 teaspoon Minced Ginger (optional)
1 bunch Scallion
1/4 teaspoon Sesame Oil or Rayu (Chili Sesame Oil)
1/4 teaspoon Crushed Chile (optional)
1/4 teaspoon Sesame Oil (optional)
1 pack Wonton Skins
STEP 1: MAKE SAUCE
In a mixing bowl combine 1/2 cup Just+Add Beer Spicy Szechuan Black Vinegar + 1/4 cup your favorite beer and 1/4 teaspoon sesame or chili oil. Half is for the meat, the other half is for the dipping sauce.
STEP 2: MAKE FILLING
Slice Scallion (reserve 1/4 for dipping sauce). Mince garlic, ginger and in a mixing bowl, combine with ground pork and 6 tablespoons of sauce mix.
STEP 3: MAKE DUMPLINGS
Fill a small bowl with about a 1/2 cup of water and 1 tablespoon of flour. Layout out the wonton skin. Spoon a mounded teaspoon of filling into the center of your skin/wrapper. Dip finger in the water/flour mixture to moisten all edges of the wonton skin. Bring opposite corners together and pinch tightly to seal to form a triangle. Bring the opposite corners together again to finish.
STEP 4: STEAM DUMPLINGS
Setup your steamer. Layer cabbage leaves to line the steamer (parchment paper is good too). Arrange your dumplings. Steam for 5-7 minutes.
STEP 5: SAUCE & SERVE.
Add scallions to dipping sauce and pour it on top covering the dumplings traditional style and drink the rest of your beer with this mighty fine meal.