Makes: 24 dumplings
- 1 pack of dough for dumplings – dumpling wrapper, thawed if frozen (you can buy it in Asian markets)
- 5-6 sweet apples, peeled, cut into small cubes
- 2 Tbsp. golden raisins
- 1-2 Tbsp. dried cranberries
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- lemon juice from 1/2 lemon
- 1/2 cup orange juice
- 1 tsp vanilla extract
- I Tbsp. sugar (optional)
- melted butter for serving
- maple syrup for serving
- toasted and coarsely chopped pistachios
To make the filling: In large bowl mix together the apples, golden raisins, dried cranberries with lemon juice and set aside.
In the dutch oven, combine sugar, orange juice, cinnamon, cardamom and bring to a boil. Boil about 1 minute, stirring constantly. Add apples and return to heat. Cover and lower heat, simmer for 5-7 minutes or until apples are tender, but not too soft. Stir the vanilla extract. Let it cool for about 30 minutes.
To make the dumplings: Put a teaspoon of the apple filling in the center of a dumpling wrapper. Fold over and form it like an envelope. Seal the edges with water. Press together firmly to ensure the filling kept inside of the wrapper.
Half fill a large saucepan with water. Put dumplings in the boiling water over high heat and stir occasionally until they float on top. Cook for about 3-5 minutes. Remove the dumplings with large slotted spoon, drain them briefly, then spread them on a plate.
Pour the melted butter and maple syrup over the hot apple dumplings, sprinkle with roasted pistachios and serve.