Apple Pie Gyoza
3 large apples
¼ cup raisins, roughly chopped
3/4 cup panko crumbs
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbs caster sugar
30 gyoza or gow gee wrappers
2 tbs vegetable oil
2 tsp black sesame seeds, optional
3/4 cup caramel sauce, to serve
- Peel, quarter and core the apples. Cut into 1cm pieces. Place onto a large microwave-safe dinner plate. Cover with damp paper towel. Microwave for 4 minutes until just tender. Stand covered with paper towel 3 minutes. Drain any excess water then transfer apples to a bowl. Add raisins.
- Meanwhile, melt butter in a frying pan over medium heat. Add panko crumbs, cook, stirring 3-4 minutes or until light golden. Add the spices and sugar to the hot pan, shake to combine. Spoon over the apples, set mixture aside to cool.
- Place one gyoza wrapper on a clean work surface. Spoon two teaspoons of apple mixture onto the centre of the wrapper. Brush the rim of the gyoza lightly with cold water. Bring the edges together to enclose the filling, pleating as you go. Place on a tray. Repeat with remaining apple mixture and wrappers.
- Heat 1 tablespoon of oil in a large frying pan over medium-high heat until hot. Add 15 gyoza. Cook, for 2-3 minutes or until bases are golden brown. Quickly pour in 1/3 cup of water. Immediately cover with lid. Cook for 3 minutes until wrapper is translucent and water evaporated. Remove to a plate. Repeat with remaining oil, gyoza and water.
- Return half the gyoza to the pan over medium-high heat. Spoon over 2 tablespoons caramel sauce and turn to coat. Sprinkle with black sesame seeds. Remove to a plate, repeat with remaining gyoza, 2 tablespoons sauce and sesame seeds. Serve with remaining caramel sauce for dipping.
? Red Delicious; Fuji, Royal gala, Pink Lady®, Jazz™ and Kanzi™ are best for this recipe
Tip Gyoza wrappers are available from Asian Grocery stores while gow gee wrappers are available in the fridge section at most supermarkets. Don’t be tempted to use wonton wrappers.
Storage Tip You can make the gyoza to the end of step 3 and freeze them. Place into an airtight container in a single layer lined with baking paper. Freeze for up to 3 months. They are best cooked from frozen but will take a little longer, so add ½ cup water to the pan for steaming each batch.