apple pie gyoza

Updated: Mar 10

makes 20 dessert gyoza


gyoza wrapper

1 1/2 cups plain flour

150ml warm water

pinch of salt


3 apples, peeled and finely diced

2 tbsp cinnamon

100g unsalted butter, diced

ginger ice cream

400ml thickened cream

200ml condensed milk

2 tbsp fresh ginger, grated

butterscotch sauce

200ml thickened cream

1 cup brown sugar

100g unsalted butter


in a blender, combine the cream and condensed milk and blitz until soft peaks form. add the ginger and pulse to combine. spoon the mixture into a container and cover with cling film so that it touches the top of the ice cream, this will prevent icicles from forming. set in the freezer for at least 2 hours

for the filling, cook the apples, butter and cinnamon on a medium heat until soft. this should take around 15 minutes. set aside until ready to fill

to make the wrappers add the plain flour and salt to a mixing bowl. gradually stir in the warm water using a pair of chopsticks or a flat knife. mix until you have a crumbly consistency you can form into a ball. transfer the dough to a flat surface and knead for around 10 minutes until smooth. cover the dough with a damp tea towel to prevent drying out

roll out a quarter of the dough into a log shape. cut the log into chunks around 2.5cm wide, using a rolling pin roll them out into a circle. i like to put my wrappers through a pasta machine as it gets them thinner than i ever could by hand rolling, this is optional but i think it creates a better gyoza texture wise. cut the pastry with a dumpling cutter or a large mug that you can cut around with a knife then set aside on a lightly floured plate. sprinkle a little flour between each wrapper to prevent sticking, repeat until you've used up all of the dough

to assemble, take a tablespoon of the apple filling into the center of the wrapper. dip your finger into a little bit of water and line around the edge of the wrapper. fold the gyoza over and press it together with a fork to seal. set aside on a plate until ready to fry

for the butterscotch sauce combine the butter and sugar on a medium heat until melted. whisk in the cream and bring to the boil then simmer for 5 minutes until thickened

bring a pot of flavourless oil to 180 degrees and deep fry the gyoza's, flipping them over once until golden brown. this will take around 3 minutes

serve your apple pie gyozas with a scoop of ginger ice cream and a large ladle of butterscotch sauce