These are a play on the name "apple dumplings". Instead of a whole apple baked inside a pastry crust, these are a sweet riff on Asian dumplings that will remind you of the deep-fried McDonald's apple pies of yore. I highly recommend serving these with a miso caramel sauce (like this one: https://food52.com/recipes...) for full enjoyment. —Joy Huang | The Cooking of Joy
about 2 dozen
apples (Gala, Pink Lady, and Fuji are my favorites)
brown sugar, packed
dumpling skins (I used storebought, but you can make your own if you can be bothered)
Peel the apples and finely dice. Mix with the brown sugar, cinnamon, cornstarch, and salt in a small saucepan. Heat over medium-low heat for about 5 minutes, until the apples are tender and liquid starts to form. Transfer to a bowl and allow to cool to room temperature.
Wet the edges of the dumpling skins and fill with the apple mixture. Seal tightly.
Heat the oil in a pot to 350°F. Fry the dumplings until golden brown and drain on a paper towel-lined plate. Serve immediately with the miso caramel dipping sauce.