From: Chef David Burke. Yield: 20 skewers of each dumpling type; 7-10 servings.
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
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.