Rated 5.0 stars by 1 users
Dessert
Asian
4-5 dozens
30 minutes
20 minutes
A simple, fun, and different dessert incorporating Pot Sticker wrappers in place of pie dough, and boiling in place of oven baking.
1 tablespoon unsalted butter
1 pound Melissa's Crab Apples (see notes below) - diced small
1 tablespoon brown sugar
1 tablespoon brandy
1 package Pot Sticker Wrappers
To taste Melissa's Caramel Dessert Sauce
Melt the butter in a sauté pan. Add the crab apples and brown sugar and mix well.
Cook over medium heat for 5-10 minutes until sweetened and just tender. Add the brandy and cook for 1 minute longer. Set aside to cool.
Bring a pot of water to a boil.
Place a small amount of filling in the center of a pot sticker wrapper. Brush some water around the edge and fold in half. Press the edge with your fingers to seal. Repeat for remaining wrappers.
Place the pot stickers in gently boiling water and cook until they float and become somewhat translucent. Remove and drain on paper towels.
To serve, place the pot stickers on a plate and drizzle with Melissa's Caramel Dessert Sauce.
I like to dress it up a bit by dusting them with powdered sugar when I plate them.
Pot stickers are best when made fresh, but can be prepared in advance and cooked later. Place filled, uncooked pot stickers in a single layer on a parchment-lined sheet pan and freeze until firm. Transfer to a freezable bag or container for storing up to two months. When ready to use, place frozen pot stickers in low boiling water until they rise to the top. Continue with recipe.
Crab apples provide a bit of tartness to balance the sweetness of this dessert. If crab apples are not available, you may substitute with Organic Crimson Gold Apples which are a sweeter crab apple variety, or Granny Smith.
