Apple Potstickers with Vanilla Creme Anglaise

Is this not the cutest, most creative and fun dessert you have ever seen?!?!?

It's an apple pie in a potsticker!

It's absolutely adorable and they are super tasty.

You are going to love them at your next dinner party.



Last Tuesday I went to a cooking class and the head chef of IZA made these for our class. Being a lover of apple pie, I was in heaven! So when my friend Megan and I had a "girl's night" last night, we made some Pork Lo Mein and these potstickers for dessert. YUM! It was tons of fun and our bellies were full from so much good food.

The filling for the potstickers is really simple and easy to make. If you need a tutorial of how to fold the wonton wrappers, check out my post on BBQ Wontons. I give a step-by-step tutorial on folding them that will really help if you are new to wontons/potstickers.

Also, the Vanilla Crème Anglaise you want to make a couple hours or even a day in advance. It’s pretty runny right after you make it, so put it in the fridge for a couple of hours and you will be good to go! If you store the Crème Anglaise in the fridge, it should last you a week. You can even drizzle some on top of fresh berries if you run out of Apple Potstickers….and you most likely will, because they are delicious!

Here is what you are going to need for 25 Apple Potstickers:
-2 cups of Granny Smith Apples (about 2 apples)-finely diced
-3/4 cup White Sugar
-1 tbsp Cinnamon
-1/2 cup Butter
-3 tbsp Flour
-1/2 cup of Water
-25 square or rectangular Wonton Wrappers (or just buy a whole package)

Preheat the oven to 350 degrees.
In a medium saucepan, combine all the ingredients except for the wonton wrappers. Bring the mixture to a simmer and cook for 15 minutes, until the apple pieces are soft and the sauce has thickened.
Let the apple mixture cool to room temperature before filling the dumplings, about 10-15 minutes.
Once the mixture has cooled, spoon ½-1 tbsp of apple mixture into the center of the wonton wrapper and pinch the corners together to form a tight seal.
Bake the dumpling for 15 minutes until golden brown.

Now it’s time for the sauce!

Here is what you are going to need:
-1 cup Heavy Cream
-1 tbsp Vanilla Bean Paste or Vanilla Extract
-4 Egg Yolks
-1/3 cup White Sugar

In a small saucepan, heat cream and vanilla at medium-low heat until bubbles form at the edges.

While cream is heating, whisk together the egg yolks and sugar until smooth in a separate bowl.

Before we begin this next step…raise your hand if you have tried making a sauce, custard or pudding and it has turned to scrambled eggs???

*I’m raising my hand*

When tempering a hot cream into eggs, you must do this slowly so you don’t cook the eggs! It will ruin your sauce and you have to start all over again. I suggest adding the hot cream in a slow stream or even dropwise while you bring the eggs up to temperature.

Okay, let’s get back to the recipe…

Slowly pour the hot cream into the egg yolks, whisking constantly.
Pour the mixture back into the small saucepan and continue to cook on low heat, stirring constantly.

Cook the sauce until the sauce coats the back of the spoon.

For easy storage, I used my Wilton Candy Melting Bottle for keeping my Vanilla Crème Anglaise from spoiling.

Plus it allows you to do this when plating your Apple Potstickers!

I love how creative you can be with this dessert!

The huge reason I adore these Apple Potstickers with the Vanilla Crème Anglaise so much is because it gives a fun sophisticated spin on warm Apple Pie with a scoop of Vanilla Ice Cream!

Enjoy!!!

PRINT RECIPE HERE!