Apple Dumpling Pot Stickers

RECIPE BY SALLIE HARVEY
PHOTOGRAPHY BY RICHARD CORNISH

There was an old apple tree that grew by the remains of a derelict miner’s cottage in the bush. Half of the tree was dead and the other half produced these big, fat crunchy apples every year. It was destroyed in a controlled burn a year or so back. Now I have my eye on some self-sown apple trees at the bottom of my road that have grown from a few trees to a substantial apple grove. This is a fun dessert that I make with my young daughter. It is also a great way to taste date molasses if you have never tried it – I call it nature’s Golden Syrup. Delicious. 

INGREDIENTS

3 cooking apples, peeled and grated

2 tablespoons ricotta

1 teaspoon Dutch cinnamon

gyoza wrappers

butter for frying

60ml apple juice

5 tablespoons yoghurt

1 tablespoon date molasses 

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METHOD

Place the grated apple on a clean tea towel. Wrap the tea towel around the apple and twist and squeeze to remove some of the liquid into a bowl. Reserve juice. Place the grated apple in a bowl with the ricotta and cinnamon and mix through. Take a wrapper and place in the palm of one hand and fill one half with a dessert spoon of the apple mixture. Brush the edge with a little water. Gentle crimp the edges. Set to one side. Repeat until the mixture is used up. Placed a tablespoon of butter in a frying pan over a medium heat. Place the dumplings in the pan and cook for several minutes or until their bottoms are browned. Turn and cook the other side. Pour over the apple juice, reduce heat and cover. Cook for 2-5 minutes or until the pan juices starts to sizzle. Meanwhile mix the yoghurt and date molasses and place in a bowl. Arrange the cooked dumplings on a plate. A delicious dish to eat with the fingers dipping the dumplings into the yoghurt and date molasses. 

To book Sallie to come and cook one of her SOUQ feasts at your home, call 0409 339 308