Vegetarian Dumplings with Silvius

In honor of Chinese New Year, Boom Island Brewing’s Co-Owner Qiuxia Welch shares an amazing recipe for Vegetarian Dumplings, paired beautifully with Sylvius.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

Vegetarian Dumplings
Yield: 35 to 40 dumplings
Time: About 1½ hours

1 tablespoon sesame oil
¼ cup tablespoon canola or peanut oil
1 tablespoon minced fresh ginger
3 scallions, thinly sliced
3½ ounces shiitake mushrooms, trimmed and chopped
¼ large Savoy cabbage head (about 6 ounces), chopped

4 scrambled eggs
2 tablespoons soy sauce
35 to 40 wonton wraps

  • For the Dipping Sauce:
  • 1 teaspoon sesame oil
  • 4 teaspoons light soy sauce
  • 2 teaspoons rice vinegar
  • 1 scallion, sliced
  • Chilli oil to taste

1. Put the sesame oil and 1 tablespoon of the canola oil in a large skillet over medium heat. When the oil is hot, add the ginger, scallions, and mushrooms, and cook until the mushrooms release their liquid, 3 to 5 minutes. Add the cabbage and ¼ cup water and cook, stirring occasionally, until the cabbage is very soft, about 20 minutes. Add the soy sauce and cook until it reduces to a glaze, 2 to 3 minutes, then remove from the heat. Add scrambled eggs.

2. Fill a small bowl with water, and lay a wonton wrap on a clean work surface. Use your fingers to lightly wet two adjacent edges of the wonton wrap, then put a heaping teaspoon of the cabbage mixture in the center of the wrap. Fold the wrap over to form a triangle, and press to adhere the wet edges to the dry edges. Repeat with the remaining wonton wraps and filling.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

3. Put the remaining 3 tablespoons canola oil in a large skillet over medium-high heat. When it’s hot, add a single layer of dumplings and cook until golden brown on the bottom, 2 to 3 minutes, then turn and cook until lightly browned on the other side, another 2 to 3 minutes. Drain on paper towels, and repeat with the remaining dumplings. Serve hot or warm.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

For a slightly healthier alternative, you can boil the dumplings instead of pan frying them. Simply bring water to a boil and cook dumplings 2-3 minutes.

Photos by Heather Hanson Photography LLC
Photos by Heather Hanson Photography LLC

For the ultimate experience, serve with a pint of Boom Island Brewery’s Silvius Pale Ale!

Speculaas (Belgian Spice Cookies) paired with Silvius Pale Ale

Prettig sinterklaasfeest! Happy St. Nicholas Day! Enjoy the fest with these traditional Belgian spice cookies. Usually folk enjoy them with a cuppa tea or coffee, but we felt Silvius was a little more festive.

Silvius Cookie Pairing
Silvius Cookie Pairing Photo by Samantha Haddow


Recipe adapted from NPR ( by Samantha Haddow

yields about 3 dozen small cookies


  • 1 c unsalted butter, softened
  • ¾ c sugar
  • ¾ c brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 c all purpose flour
  • ½ c almond meal*
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ¼ tsp salt

* almond meal or almond flour is readily available at most grocery store. To make your own, pulse about ⅔ cup sliced or slivered almonds with 1 Tbsp flour in a blender or food processor until finely ground.


  • Cream together the butter and sugars until fluffy and well combined. Add the eggs, one at a time, beating until just combined.
  • In a second bowl, whisk together the flour, almond meal, baking soda, spices and salt.
  • Gradually beat the flour mixture into the butter mixture until just combined. Turn dough out onto a lightly floured surface and knead slightly.
  • Divide dough into 2 portions. Roll into a ball, wrap in plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 F
  • On a lightly floured surface, roll the dough out ¼ inch thick. Cut using cookie cutters. Arrange on a lightly greased cookie sheet, spacing the cookies at least an inch apart. Alternatively, press the dough into a cookie mold to shape.
  • 10 to 15 minutes, or until cookies are browned and slightly crisp.

Recipe Prepared & Taste-Tested by Samantha Haddow

Boom Island Pairing No. 2: Stuffing & Silvius

IMG_7986Not only do we enjoy pairing our beers with our favorite dishes, we also love to cook with them! The earthy sage, sweet apple and slight sourness from the sourdough work incredibly well with Silvius’ lightly toasted malt backbone and subtle peppery finish.

recipe developed by Samantha Haddow
serves 10-12

• 12 cups dry bread cubes (we used a combination of sourdough and rye)
• 1 stick unsalted butter, divided
• 1 onion, finely diced
• 2 stalks of celery, finely diced
• 2 Braeburn or granny smith apples, diced
• 2 tsp ground sage
• ½ tsp pepper
• 1 tsp salt
• ½ tsp nutmeg
• 2 cups Silvius Pale Ale

• Preheat the oven to 350
• In a large saucepan, melt 6 Tbsp butter. Add the onion and celery and sauté until tender, 5-7 minutes. Stir in the sage, salt, pepper and nutmeg.
• In a large bowl, combine the bread cubes and diced apple. Toss with the onion mixture. Drizzle with Silvius and mix until the bread cubes are slightly moistened.
• Transfer the stuffing to a 9×13 baking dish and dot with remaining butter. Bake, uncovered, 1 hr or until the stuffing is heated through and beginning to brown.


*Recipe prepared & tested by Samantha Haddow
*Photo by Heather Hanson Photography LLC