Apple – Pie Gyoza (4) Recipe

Cook apples

In a medium nonstick skillet, melt 1 tablespoon unsalted butter over medium heat. Add the diced apples and sauté 3–4 minutes until they begin to soften.

Stir in 2 tablespoons granulated sugar and 1 tablespoon packed light brown sugar. Continue cooking 2–3 minutes until the mixture becomes syrupy and apples are tender but not mushy.

Add 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. Stir to combine.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; stir into the pan and cook 30–60 seconds until the juices slightly thicken. Remove from heat and let cool completely before filling (about 15 minutes).

Prepare a small bowl with the beaten egg (for sealing) and a damp towel to cover wrappers so they don't dry out.

Place one gyoza wrapper on a clean work surface. Spoon about 1 tablespoon of the cooled apple filling into the center of the wrapper (enough to form a small mound but leave a 1/2 inch border).

Brush the wrapper edge with a thin line of beaten egg. Fold the wrapper in half to form a half-moon and press edges together, sealing tightly. Optionally pleat the edge for a better seal and presentation. Repeat with remaining wrappers and filling to make 4 larger gyoza (or up to 12 smaller ones).

If making extra, freeze any unused sealed gyoza on a tray for 30 minutes until firm, then transfer to a freezer bag for up to 1 month.

Heat a nonstick skillet over medium heat and add 2 teaspoons vegetable oil, swirling to coat. Place 4 gyoza flat-side down in the pan, leaving space between them.

Pan-fry 1–2 minutes until bottoms are golden brown. Add 2 tablespoons water to the pan, immediately cover with a tight-fitting lid and steam 2–3 minutes until wrappers are tender and cooked through. Remove lid and cook another 30 seconds to re-crisp the bottoms. Transfer to a paper towel-lined plate.

Dust finished gyoza lightly with 1 tablespoon powdered sugar just before plating.

Combine 3 ounces blackberries, 1 teaspoon sugar, 1 teaspoon lemon juice and 1 tablespoon water in a small saucepan over medium heat.

Cook, stirring occasionally, 4–6 minutes until berries break down and sauce thickens. For a smooth sauce, press through a fine-mesh sieve to remove seeds; for a rustic sauce leave as is. Keep warm or cool slightly.

Chill a small mixing bowl and whisk or beaters in the fridge for 5–10 minutes if possible. Pour 3 tablespoons cold heavy cream into the bowl.

Whisk or beat on medium-high until soft peaks form, about 1–2 minutes by hand or 30–60 seconds with an electric mixer. Add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract, then whisk briefly to combine until cream holds soft peaks. Keep chilled until plating.

Place 4 apple–pie gyoza on a dessert plate. Spoon 1–2 tablespoons blackberry sauce beside or over the gyoza. Add a dollop (about 2 tablespoons) of chantilly cream to the plate. Garnish with a light dusting of powdered sugar and a few extra blackberries if desired. Serve immediately.