Chicken Kimchi Saison Dumplings
Dumplings can range from simple to complex in flavor, texture and ingredients. Influenced by international cuisines, these versatile pouches come in many shapes and sizes and can be steamed, boiled or fried. They can also be prepared in advance, frozen or made the day of, and they suit every occasion, from a large gathering to an intimate Dim Sum party. Here are a few recipes that use a variety of beers as an ingredient that’s showcased in the final dumplings. This filling has more of a Korean influence, as it uses kimchi, a fermented and heavily seasoned cabbage. The spicy flavors mingle with the ester profile of a Saison | Farmhouse Ale to create magic on the palate. The resulting Chicken Kimchi Saison Dumplings are a different take on dumplings, offering a spicier dumpling that is non-traditional.
Makes: 40 – 45 dumplings, enough for 4 – 6 people
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Apr 2012 | Issue #63
| Servings | Prep Time |
| 40 dumplings | 20 minute |
| Cook Time |
| 10 minute |
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A Korean take on Beer Dim Sum, these Chicken Kimchi Saison Dumplings are spicy, using the esters in the Saison beer style.
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- 4 tablespoon Saison such as Saison Dupont, * or other Saison | Farmhouse Ale
- 1 teaspoon soy sauce | tamari | liquid aminos | shoyu
- 2 tablespoon corn starch
- 5 tablespoon kimchi, preferably spicy, chopped fine
- 2 tablespoon cilantro, chopped
-
1 teaspoon
ginger, fresh, grated on a Microplane Zester | Grater
-
1 teaspoon
garlic, fresh, grated on a Microplane Zester | Grater
- 2 teaspoon salt, kosher
- 1 pound chicken or turkey meat, gound, preferably thigh meat
- 45 each sue gow wrappers, or won ton wrappers cut into circles
- 1 recipe Egg Wash recipe HERE
- 1 recipe Stout Soy Dipping Sauce Recipe Here
- Eat Beer Hot Sauce - Yellow Thai Racer available here: Yellow Thai Racer Hot Sauce
- In a medium-size bowl, add the Saison, soy sauce | tamari | liquid aminos | shoyu and corn starch, mixing until combined. Add in the kimchi, cilantro, ginger, garlic and salt, mixing again to combine. Next, add in the poultry meat and blend well, until the seasoning is evenly distributed throughout the mixture. This filling can be made up to two days in advance. If using that day, refrigerate for at least an hour before making the dumplings.
- Place the sue gow skin onto a work surface. Brush the edges with Egg Wash. Place about a teaspoon of the filling into the center of the wrapper.
- Fold the wrapper in half and, using your pinkies, make a pillow around the filling, pressing out as much air as possible. Press the edges together to seal in the filling. Repeat.
- Steam: Place the prepared dumplings into a steamer lightly coated in oil to prevent sticking, spacing about 1 inch apart. Depending on the filling, steam these dumplings for 8–10 minutes, until the wrapper is almost transparent and the filling has changed color. Serve hot with Stout Soy Dipping Sauce.
- Fry: Heat peanut oil or fat (duck or pork) to 350°F | 177°C. Add five to eight at a time to the hot oil (making sure not to drop the temperature too much), and fry on one side for 2 – 3 minutes, or until golden brown. Flip each with tongs or a skimmer, fry another 2 – 3 minutes and remove to a paper bag topped with some paper towels to soak up any extra oil. Serve hot with Stout Soy Dipping Sauce.
- Boil: Bring a large pot of water to a rolling boil. Turn the heat down to a simmer and add the prepared dumplings. Simmer for 8 - 10 minutes. The dumplings will float to the top of the water when they are done. Check the internal temperature of a dumpling with a probe thermometer, making sure they are at least 165°F | 74°C. Drain with a skimmer and place into a serving bowl. Add a few drops of toasted sesame oil, to prevent sticking, toss and serve immediately with Stout Soy Dipping Sauce.
Other Beer Dumpling Recipes & Ideas:
