Mini Apple Pie Potstickers
Tiny fried dumplings, with homemade wonton wrappers, and filled with apples fried in cinnamon syrup, dusted with a layer of powdered sugar.
Servings 10 Servings of 4 Potstickers
Calories 173kcal
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.