Dried Plum and Apricot Potstickers

Servings: 12 potstickers serving 4
Time: 45 minutes

6 large dried pitted plums, cut in half (about 2 ounces)
6 large dried apricots cut in half (about 2 ounces)
12 fresh wonton wrappers, well wrapped
Cornstarch for dusting the sheet pan
½ tablespoon vegetable oil
½ tablespoon unsalted butter
½ cup plain Greek yogurt
½ teaspoon sugar
½ teaspoon vanilla extract
¾ cup raspberry sauce (store bought or homemade – see recipe below)

12 mint leaves

Working with 2 wrappers at a time (keep the rest covered so they don’t dry out), moisten all four edges of each square with water. Arrange 2 pieces each of plum and of apricot in the center of each wrapper, for a total of 4 pieces. Lift the two opposite corners of the wrapper up and press the edges together to form a pyramid shape. Make sure the edges are tightly sealed. Transfer the dumplings as you form them to a rimmed sheet pan lightly dusted with cornstarch.

In a medium nonstick skillet heat the oil and butter over medium high heat. When the fats are hot, add the dumplings, flat side down. Reduce the heat to medium low and cook the dumplings until they are golden brown on the bottom, about 2 minutes. Carefully add ½ cup water (it will splatter), cover the pan and reduce the heat to medium low. Steam the dumplings for 6 to 8 minutes or until they are tender. Remove the cover to the pan and continue cooking the dumplings until they are crispy on the bottom and the liquid has mostly evaporated.

While the dumplings are cooking, in a small bowl combine well the yogurt, sugar and vanilla.

To serve: Drizzle some of the raspberry sauce in each of 4 plates, arrange 3 dumplings on top of  the sauce on each plate and mound a spoonful of the vanilla yogurt in the middle. Place a mint leaf next to each potsticker and serve.

Quick Raspberry Sauce

1 cup fresh raspberries
1/3 cup granulated sugar or to taste

Combine the raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries into a blender and process until smooth. Strain if desired, and stir in another 1/4 cup water or enough to achieve a pourable consistency. Chill.


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One Response to Dried Plum and Apricot Potstickers

  1. Jane Stuppi says:


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