Mini Apple Pie Potstickers
October 22, 2020
Whenever I hear about apple dumplings, the first image to pop into my mind is these. It’s probably partly because of the many years of eating Chinese takeout. We’d always get an order of potstickers. I can’t help but think of those first when I hear “dumplings,” instead of the more traditional apple dumplings you may be used to. So I had to finally make my vision a reality, with these mini apple pie potstickers.
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What You Need to Get Started
You can easily find all of the ingredients for these mini apple pie potstickers at your grocery store. You can also order online using Amazon Pantry, or try Amazon Fresh for grocery delivery.
- Pantry: Flour, Sugar, Brown Sugar, Vegetable Oil, Confectioner’s Sugar
- Spice Rack: Salt, Cinnamon, Cloves, Nutmeg
- Fridge: Egg, Butter
- Produce: Apples
- From the Bar: Bourbon
- Equipment: Mixing bowls, Whisk, Bench scraper, KitchenAid Stand Mixer with Pasta Roller attachment, Pans, Silicone spatula
Let’s Make Wonton Wrappers
If you are looking for a fun project, you can make these potstickers with homemade wonton wrappers like I did. Or to save yourself some time and effort, you can buy wonton wrappers from your grocery store. You can usually find them in the freezer section.
To make your own, it’s easiest if you have a pasta roller. I like using the attachment for my KitchenAid mixer. It’s simple to use and clean, and it uses the motor of the mixer to run the rollers, so there’s no hand cranking.
To get started, in a large bowl, add the flour salt and sugar, and whisk until combined. Make a well in the center, and add in the egg. Use a fork to break the yolk, and then knock in the flour. Mix as much as you can with the fork, and then switch to kneading with your hands.
Add in the water, about ⅛ cup at a time, and knead it into the flour until you have a uniform dough that holds together in a ball. Continue kneading for at least 5 minutes by folding the dough in half and then pressing it down using the heel of your hand. Then turn the dough and repeat. You can do this in the bowl or on a floured surface.
Form the dough into a ball and wrap in plastic wrap. Let it rest for about 30 minutes. After the dough has rested, use a bench scraper to separate it into four equal sized pieces. Set up your workspace by adding about a teaspoon of flour to a sheet pan or flat surface. Flatten the first piece of dough into a rectangle using your hands. Place it in the flour and flip to coat both sides.
Use your pasta roller to press the dough flat. First run it through a few times at the thickest setting, folding the dough in half each time before pressing it, until it’s very smooth. Then increase the setting one at a time until you reach the thinnest on your machine. On the KitchenAid, this is setting 8.
Make sure to add plenty of flour as needed so the dough doesn’t stick to the rollers. Once it’s all rolled out, cut the long strip of dough into 2-inch squares, and stack them with flour between each layer, so they don’t stick together. If you are not using them immediately, you can store these in the fridge for 1-2 days or the freezer for up to a month. Thaw it in the fridge for a couple hours before using.
If you don’t have a pasta machine, you can cut the dough into 40 individual pieces, and roll each one out into a 2-inch square. These will not be as thin, but still will be delicious.
How to Make Apple Pie Potstickers
You can make the apple filling either while the dough is resting, or after you have rolled out the wrappers. To get started, chop four apples into 1/2-inch cubes. You’ll want to use a good, firm baking apple. I used Cortlands, but you can also try Granny Smith. I would avoid softer varieties like McIntosh.
Toss the apple pieces with the flour and spices until coated in a medium mixing bowl. In a large, high-sided pan, add the butter and cook on medium until melted. Add in the coated apples, bourbon, and brown sugar. Stir, cooking until the apples are coated in the butter and there are no large sugar chunks. Cover and let cook for 4-5 minutes, stirring every minute or so.
Once this is soft, use a silicone spatula to gently smash some of the apples, leaving others as is, to create texture. Then transfer the filling to a heat-proof bowl, and set it aside. You can keep the filling at room temperature while working. Or store it in the fridge for 1-2 days.
Set up a work station for folding the potstickers: you will need the pile of wrappers, a plate or surface for folding, the bowl of filling, a small dish with a little bit of water, and another plate for finishing dumplings with a dusting of flour.
Working with one wrapper at a time, add about one teaspoon of the filling, and then dip a finger in the water, and run it along the edges of the wrapper. Fold it in half diagonally, containing the filling and pressing the edges to seal. You can then fold in the corners or scallop the edge to create dumplings.
Heat a thin layer of oil in a large frying pan on medium high, until a drop of water sizzles immediately when added. Carefully place the dumplings into the pan, with a flat side down, and cook turning occasionally for 2-3 minutes until browned. Immediately transfer the cooked potstickers to a paper towel lined plate, and dust them with powdered sugar. You can work in batches as needed.
These sweet potstickers are a fun and unique way to eat apples this season! Try them as a snack, appetizer, or dessert.
How to Serve Apple Potstickers
Add four potstickers to a small plate and enjoy as a snack, dessert, appetizer, or even a side dish. You can serve these as is, with simply a dusting of powdered sugar, or with a sweet sauce like a salted caramel or hazelnut chocolate dip.
Pair these with a warm and cozy beverage, like a hot pear cider or a candy corn latte macchiato. For something with more kick, try an amaretto old fashioned or a pear, cinnamon and rum cocktail.
Other Unique Apple Recipes
- For a fun brunch, try making apple butter brioche cinnamon rolls.
- An apple tart with bourbon-rye crust is a simple twist on a classic.
- Use up extra pears as well in a pear and apple crisp with honey caramel.
- Grandma’s apple kuchen is the best Christmas morning breakfast!
- For a cool treat, enjoy a caramel apple no-bake cheesecake.
Mini Apple Pie Potstickers
Ingredients
Wonton Wrappers
- 2 Cups Flour plus more for rolling
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 Egg
- ¼-½ Cup Water
Apple Pie Filling
- 4 medium Apples cored and diced into ½-inch cubes
- 1 Tbsp Flour
- 1 Tbsp Cinnamon
- ¼ tsp Cloves
- 1 pinch Nutmeg
- 1 Tbsp Butter
- 1 Tbsp Bourbon
- 2 Tbsp Brown Sugar
Dumplings
- 2 Tbsp Vegetable Oil for frying
- 1 Tbsp Confectioner's Sugar for serving
Instructions
Wonton Wrappers
- In a large bowl, add the flour salt and sugar, and whisk until combined. Make a well in the center, and add in the egg. Use a fork to break the yolk, and then knock in the flour. Mix as much as you can with the fork, and then switch to kneading with your hands.
- Add in the water, about ⅛ cup at a time, and kneading it into the flour until you have a uniform dough that holds together in a ball. Continue kneading for at least 5 minutes, by folding the dough in half and then pressing it down using the heel of your hand. Then turn the dough and repeat. You can do this in the bowl or on a floured surface.
- Form the dough into a ball and wrap in plastic wrap. Let it rest for about 30 minutes.
- After the dough has rested, use a bench scraper to separate it into four equal sized pieces. Add about a teaspoon of flour to a sheet pan or flat surface. Flatten the first piece of dough into a rectangle using your hands. Place it in the flour and flip to coat both sides.
- Use your pasta roller to press the dough flat. First run it through a few times at the thickest setting, folding the dough in half before pressing it, until smooth. Then increase the setting until you reach the thinnest. Add flour as needed so the dough doesn't stick.
- Cut the long strip of dough into 2-inch squares, and stack them with flour between each layer, so they don't stick together. Store these in the fridge for 1-2 days or the freezer for up to a month. Thaw in the fridge for a couple hours before using.
Apple Pie Filling
- In a medium bowl, toss the apple pieces with the flour and spices until coated. In a large, high-sided pan, add the butter and cook until medium until melted.
- Add in the coated apples, bourbon, and brown sugar. Stir, cooking until the apples are coated in the butter and there are no large sugar chunks. Cover at let cook for 4-5 minutes, stirring every minute or so.
- Once soft, use a silicone spatula to gently smash some of the apples, leaving others as is, to create texture. Then transfer the filling to a heat-proof bowl.
Potstickers
- Set up a work station with the pile of wrappers, a plate for folding, the bowl of filling, and small dish with a little bit of water, and a plate for finishing dumplings with a dusting of flour.
- Working with one wrapper at a time, add about 1 tsp of the filling, and then dip a finger in the water, and run it along the edges of the wrapper. Fold in half diagonally, containing the filling and pressing the edges to seal. You can then fold in the corners or scallop the edge to create dumplings. Use flour between any stacked dumplings.
- Heat a thin layer of oil in a large frying pan on medium high, until a drop of water sizzles immediately when added.
- Carefully place the dumplings into the pan, with a flat side down, and cook turning occasionally for 2-3 minutes until browned.
- Immediately transfer to a paper towel lined plate, and dust with powdered sugar. Allow the potstickers to cool for 5-10 minutes, and then serve warm alone, or with a small bowl of caramel sauce.
These look absolutely delicious and I am going to save this article so I can attempt them this weekend!
What an idea – apple wanton! I won’t have the time nor patience and skill to do this, but if someone did it for me I’d devour them so passionately.
Yummm!! These look so good 😍
These sounds delicious I love the idea of an apple potsticker! The potsticker dough is so good and I love the crunch it produces! Great recipe!
This looks delicious! Definitely adding this recipe to my list for family holiday dinners! Thanks for sharing.