Comments on: Apple Pie Potstickers

By: Marc Matsumoto

Marc Matsumoto — Sun, 12 Mar 2023 16:53:30 +0000

In reply to Kathy Stroup. I haven't had pumpkin empanadas, but I like the sound of that! If I did a kabocha gyoza, I'd probably deep fry them and dust with cinnamon and kokutou (Japanese brown sugar). 🤔

By: Kathy Stroup

Kathy Stroup — Fri, 10 Mar 2023 04:19:50 +0000

I need more sweet gyoza variations! Have you ever had the Mexican pumpkin pies? Empanadas de Calabaza are one of my favorite Mexican pastries. Maybe Kabocha gyozas? The filling for the empanadas is fairly thick and pasty, not like a pumpkin custard. It only has squash, piloncillo, and cinnamon. It might work in a gyoza. Maybe drizzled with a sake caramel sauce and served with whipped cream.

By: Karen

Karen — Thu, 21 May 2020 03:19:14 +0000

In reply to Marc Matsumoto. Thanks Marc

By: Marc Matsumoto

Marc Matsumoto — Thu, 21 May 2020 02:24:16 +0000

In reply to Karen. Hi Karen, that's exactly what it's for. As long as your custard flour doesn't contain milk (which would curdle), it should work fine for thickening the juices from the apples.

By: Karen

Karen — Thu, 21 May 2020 02:14:53 +0000

I was thinking to replace the flour with custard powder. Is the flour for thickening the sugars as they dissolve?

By: Marc Matsumoto

Marc Matsumoto — Tue, 17 May 2016 07:11:51 +0000

Hi Aiko, Thanks! Sorry for the confusion, but this was a typo, it should say "step 12".

By: Aiko

Aiko — Tue, 17 May 2016 06:03:53 +0000

Thanks, Marc! This looks awesome. I love the creative take on classic gyoza. Alhough I grew up in the US, my mother was Nihonjin, so I know how to make traditional gyoza, crimp the edges, add the water, etc. One minor thing I'm confused on in your description: In steps 13 and 14, you refer us to step 8 on how much butter/water to add. Yet, step 8 says, "Dust with about 1/4 teaspoon of the spiced sugar mixture." If the butter/water amount is comparable to how much oil/water one would add at the appropriate time w/traditional gyoza, no worries - I'm all set. If it's different, please let me know! Again, this is impressive and creative take on gyoza - Well done, Marc!

By: phu

phu — Tue, 25 Nov 2014 02:53:00 +0000

Yeah, pretty small, about 1-2mm. I did have one incident with corners making the wrapper particularly unhappy, but for the most part it worked well.

By: Marc Matsumoto

Marc Matsumoto — Mon, 24 Nov 2014 17:31:00 +0000

Hi Phu, thanks for the suggestion, I actually tried chopping them up when I was testing this recipe, but for me it was harder to wrap because the corners of the apple chunks kept tearing through the wrapper. Did you chop them pretty small?

By: phu

phu — Mon, 24 Nov 2014 10:42:00 +0000

Made a couple test batches tonight and this is GREAT! One thing I'd suggest as an alternative is mincing the apple; I did that for the second batch and it came out pretty much the same, but it was a lot easier to fold with the minced apple, which behaved a bit more like normal (meat/minced veggies/etc) filling. They came out more consistently-shaped, as well.