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As the weather cools off, we look forward to some food that might warm us up. Dumplings are a great food for this: bite size yet full of flavor! Also, steaming anything will inevitably heat up your kitchen. Why don't you try making this one and let us know how it goes!

Wolaver's Wildflower Wheat Ale Steamed Dumplings



1 oz olive oil
½ Vidalia onion small dice
1 12 oz Wolaver's Wildflower Wheat Ale
16 oz chicken stock (kitchen basics prefered always, unless it's your own stock)
2 oz fresh thyme
1 oz aspic
salt and pepper to taste


1 cup all purpose flour
½ cup water
pinch of salt

Dumpling Filling:

½ lb ground pork
1 tbsp fresh ginger minced
1 tbsp fresh garlic minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp scallion finely sliced on a bias
1 tsp sesame oil
1 tbsp siracha
1 tbsp honey

Dipping Sauce:

3 oz soy sauce
1 tsp sesame oil
1 oz rice wine vinegar
1 tbsp siracha
1 tsp ginger minced

For the soup:

Sweat onions in oil for 5 minutes or until translucent.  Add beer and reduce by half.  Add Chicken Stock and reduce by half again.  Add thyme then season properly with salt and pepper.  You then need to add the soup to a shallow pan or casserole dish and freeze for about 1 hour or until the soup is gelatinized.  Cut into small dices and reserve for dumplings.

Dumpling Filling:

Add all ingredients and mix thoroughly.  Keep cool until you are ready to fill dumplings.


Put 90% of the flour in a large bowl. Pour about a third of the water in the flour and mix. Continue to add water until you have no more and the mixture turns into a ball.  Dust counter with the remainder flour. Place dough on floured surface, use your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when you poke with your finger. Cover with plastic wrap and let it sit for 30 minutes.

Divide the dough into 4 equal pieces. Take one piece and roll it into a long log.  Using pastry scraper or knife, cut dough into pieces about the size of a golf ball. Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat. Use 3″ cookie cutter.  Fill with 1 tablespoon of filling and 4 to 5 pieces of soup.  Pleat the dough end to end until you form a dumpling.

Dumpling Sauce:

Mix all ingredients together and keep cool till your ready to serve.

Steaming Dumplings:

To steam dumplings add 12 oz of beer to a wok.  Heat until the beer starts to simmer.  Line your steamer basket with scallions or cabbage, place dumplings on top and steam for 8- 10 minutes.  Serve dumplings from the steamer basket and has your dipping sauce nearby ready to serve.