From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings. Chicken & Jack Cheese Dumplings: 1 lb. ground chicken thigh, skinless 2 eggs 1 cup barbecue sauce ½ bottle Samuel Adams Black Lager 1 Tbsp. chili powder 1 tsp. toasted ground cumin 1 tsp. toasted ground coriander 1 bunch chives, minced 6 oz. pepper jack cheese, small diced 1 Tbsp. kosher salt 1 Tbsp. ground black pepper 20 square wonton wrappers 20 4" bamboo skewers as needed, egg wash as ...

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