Turkey Potstickers with Spicy Sweet Gingerbread Beer Dip

Turkey Potstickers with Spicy Sweet Gingerbread Beer Dip

Serves Makes 40-45 potstickers
Prep time 40 minutes
Cook time 15 minutes
Total time 55 minutes
Meal type Main Dish
By author Adapted from Alton Brown
Piping hot homemade potstickers with a hint of cinnamon and gingerbread are served with a spicy sweet dipping sauce made with Bison Brewing's Organic Gingerbread Ale.


  • 1lb organic ground turkey or chicken
  • 1/2 bell pepper (seeded and diced)
  • 1/4 cup green onions (finely chopped)
  • 1 egg
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon Bison Brewing Gingerbread Ale
  • 2 teaspoons Worchestshire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 packet wonton wrappers
  • 1 cup vegetable broth (divided)
  • 1/2 cup Bison Brewing Gingerbread Ale
  • 1/2 cup brown sugar
  • 2 tablespoons hot sauce (Frank's Wing Sauce or Schultz Spicy Sweet as examples)


Make the dipping sauce ahead of time to free up space on your stovetop.


For the dipping sauce
Step 1
In a small pan whisk together the brown sugar and beer over medium heat, then reduce to a simmer until the mixture is reduced by half (about 40 minutes).
Step 2
Remove from the heat and whisk in the two tablespoons of hot sauce. Put into a serving dish to let it thicken for five minutes and then serve.
For the potstickers
Step 3
In a large bowl combine the first twelve ingredients (turkey or chicken through cayenne pepper) and set aside.
Step 4
Take one wonton wrapper from the package and cover the packet with a damp cloth to keep them from drying out and cracking. Dip your fingers in water and wet two edges of the wrapper.
Step 5
Heat a large pan over medium-high heat and lightly spray with olive oil once hot.
Step 6
Place the wontons in the pan and cook for 1-2 minutes, then flip to brown the other side.
Step 7
After browning both sides, pour in just enough vegetable broth to cover the base of the pan and cover the pan with a lid for one minute to steam through. Serve, wipe the pan with a paper towel to remove the stock residue and repeat with the rest of the potstickers.

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