WHAT?! Apple Pie Potstickers!? Crazy--I know. But you have to try it; they're bursting with flavor and insanely good!
3 granny smith apples; peeled, cored, and diced
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 lemon; zested and juiced
1 tablespoon cornstarch
40-60 dumpling wrappers
1/2 cup butter; cubed
1/2 cup heavy cream
1/2 cup muscovado sugar
Heat a non-stick pan over medium-high heat. When hot, add apples and cook until fragrant, about 5 minutes. Then, add brown sugar and 1 cup of water; stir and cook until the sugar completely dissolves. Add cinnamon, nutmeg, salt, and lemon zest; mix until combined; then, add 2 more cups of water. Mix cornstarch with 3 tablespoons water and add to the apple mixture; cook until the mixture starts to thicken, about 5 additional minutes. Cool and refrigerate overnight.
Make the dumplings no further than 2 days before serving. (Keep wrappers and apple filling in refrigerator until needed.) Place just under 1 tablespoon of the apple filling in the center of a dumpling wrapper. Wet the outer ring of the wrapper, fold in half, and press the edges to seal; repeat.
Make the caramel sauce; add butter, heavy cream, and muscovado sugar into a saucepan. Stir frequently until the butter melts, sugar dissolves, and the sauce combines. Set aside.
When ready to serve, heat a drizzle of olive oil in a non-stick pan over medium-high heat. Add dumplings and fry until golden brown, about 3 minutes on the first side, and 2 minutes on the other.
Top dumplings with caramel sauce and a squeeze of fresh lemon juice; serve while hot. (Top with coconut flakes as garnish.)