Turkey Potstickers with Spicy Sweet Gingerbread Beer Dip

Do you guys remember a few weeks ago when I got a delicious present in the mail?
I was sent some of Bison Brewing’s Organic Gingerbread Ale from the owner of the company to develop some recipes and pairings. I wracked my brain for ideas and finally came up with a stroke of beery-genius last night after making homemade potstickers. They were tasty but not quite mind-blowing, and the spicy sauce I served them with was overpowering and unbalanced. A lightbulb switched on and I remade them for lunch today with some boozy additions.
California and Colorado – these two were made for each other.
[gmc_recipe 6724]
I’ve always loved making balsamic reductions for salads and ice cream, and decided to go for it with this beer as well. For this recipe, I recommend starting the Gingerbread Ale reduction while you assemble the potstickers.
Combine the brown sugar and Gingerbread Ale, whisk together and set to simmer for about 40 minutes or until reduced by half.
That’s about right. Remove it from the heat, whisk in the hot sauce and pour it into a serving dish.
Combine the first twelve ingredients and prepare for a hassle with some wonton wrappers. The hassle is worth it, I promise you.
Wet the edges of the wonton wrappers with water and place a teaspoon of the filling in the center, being careful not to overstuff it.
Fold the wonton wrapper over and press the edges to seal in the goodness.
Repeat until all your filling is used up.
Put ’em in a hot pan and brown each side.
Pour in just enough vegetable stock to coat the bottom of the pan and immediately place a lid on top to steam these bad boys for another minute.
Serve them immediately, paired with a Bison Brewing Organic Gingerbread Ale to tame the flame from the spicy sauce.
This is a sauce I think even the Heat Freaks can get behind! Enjoy!