Apple Pie Pot Stickers

5 from 10 votes

Apple Pie Pot Stickers are Chinese pan fried dumplings stuffed with apples, cinnamon and ginger with an easy Cinnamon Ginger Caramel sauce for dipping.

Prep Time30

Cook Time10

Total Time40

Course: Desserts

Cuisine: Chinese

Diet: Vegetarian

Servings: servings

Calories: 222kcal

Author: HWC Magazine

Ingredients

Apple Pot Stickers

3 large Apples peeled chopped finely – about 2 cups (we used honey crisp)
2 teaspoons Cinnamon
1 knob Ginger fresh peeled and grated or can use ½ teaspoon dried ground
½ cup Brown sugar (or sugar alternative of choice)
2 tablespoons Corn starch
1 tablespoon Butter
Lemon optional - for preventing apples from oxidizing
30 Dumpling wrappers (jiaozi) Chinese wrappers
1 cup Water (for sealing pot stickers)
Oil for frying

Cinnamon Ginger Caramel Sauce

2 tablespoons Butter
½ cup Brown sugar
1 teaspoon Cinnamon
1 knob Ginger fresh knob peeled and grated or can use ½ teaspoon dried ground
¼ teaspoon Salt

Instructions

Chop up apples finely. Add cinnamon, ginger, brown sugar and cornstarch to chopped apples and stir until well incorporated.
Add 1 tablespoon of butter to pan and add apple mixture and stir fry until fork tender, about 5 minutes. Remove from heat and set aside.
Take one dumpling (jiaozi) wrapper from the package (Making sure to keep the rest covered under a damp tea towel so they do not dry out) Wet the edges of the dumpling wrapper with water on your finger around the edges to help seal. Place one heaping teaspoon of apple mixture into the center of the wrapper.

Simple technique

Fold the wrapper with the apple filling in a half circle and pinch close in the center first and then all along the edges. Simple flat pot sticker shaped like a half moon.

Complex technique

Fold the wrapper with the apple filling in one hand. Fold the wrapper with the pot sticker over in half BUT do not let the edges touch. Starting on one side pinch close a small section with your thumb and index finger. With your less dominant hand make a fold on the top section of the wrapper while keeping the bottom section of the wrapper flat. With your dominant hand crimp, the crease tightly. Repeat the process around 8 times or until you meet the opposite end. Pinch the edges of the pot stickers and the creases tightly so they stay sealed during the cooking process. Repeat with the other 29 Apple Pie Pot Stickers.
Place 1 tablespoon of light flavored oil to your pan or wok. Working in small batches as not to crowd your pan, place the prepared pot stickers in the pan. Pan fry over medium heat for about 30 seconds to one minute or until the bottom of the apple pie pot sticker is golden brown. Add ½ cup of water to pan. Cover your pan with a lid and simmer over medium low heat for about 3 minutes. Remove lid from pan and cook until the water has evaporated. Remove apple pie pot stickers from pan. Repeat process with the remaining pot stickers.
Make the Cinnamon Ginger Caramel Sauce: Add butter, brown sugar, cinnamon, ginger and salt to a pan and cook over medium heat until warm, bubbly and all the sugar has melted. About 2-3 minutes.
Drizzle Cinnamon Ginger Caramel Sauce over your apple pie pot stickers and enjoy!

Video

Notes

You can find plain jiaozi Dumpling wrappers in the frozen food section of many Asian food markets. The Japanese version is called Gyoza. Either will work fabulous for this recipe.
Try using the simple folding technique first. Once you get a hang of it, then try the complex folding technique. There are many ways to seal a pot sticker. Use the format that you feel most comfortable with. The end goal is to seal well so they do not pop open during the steaming/pan frying of them. However, you get to that point is A ok!
You can make the apple pie pot stickers in advance and freeze them until ready to use. Cook only when you are ready to eat. There is no need to thaw them before cooking.
Cook the Cinnamon Ginger Caramel sauce just before serving to keep in smooth, pourable and as a dipping sauce. If you make in advance, then you will want to microwave it for just about 20-30 seconds to get it thin enough to pour. Stir well.
The purpose of the cornstarch in the apples is to make sure that the apples do not make a lot of juice whilst cooking that will cause the dumplings to split open.
You can use any kind apples you desire but we used honey crisp as that is what we had on hand. (Gala, fuji, granny smith, etc. all wok well in this recipe)
Make sure you dice up your apples small so that fit inside the dumpling wrapper. Alternatively, you can put your apples in a food processor and safe some time cutting.

Nutrition