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 needed, disposable pastry bag

Shrimp, Shiitake & Ginger Dumplings:

1 lb. shrimp, peeled, deveined and tails removed

8 oz. softened butter

6 shiitake mushroom caps, finely diced

1 bunch chives

1 tsp. Tabasco® brand pepper sauce

½ bottle Samuel Adams Brown Ale

3 lemons, zest only

1 Tbsp. kosher salt

1 Tbsp. ground black pepper

20 square wonton wrappers

20 4" bamboo skewers

as needed, egg wash

as needed, disposable pastry bag

For chicken dumplings: Puree ground chicken along with eggs until smooth. Fold in the remaining ingredients to assemble wontons. Put chicken mousse in disposable pastry bag.

Lay wonton skins on table; egg wash the edges. Fill center of each wonton with 1½ oz. mousse. Skewer the centers and fold corners of wonton wrapper aroundneck of skewer. Boil for 5 minutes, or until done. Serve.

For shrimp dumplings: Puree shrimp with butter until you have a smooth mousse. Fold in remaining 7 ingredients to assemble wontons. Put mousse in disposable pastry bag. Lay wonton skins on table; egg wash the edges. Fill center of each wonton with 1½ oz. mousse. Skewer the centers and fold corners of wonton wrappers around neck of skewer. Boil for 5 minutes or until done. Serve.