Peel and core the apples, then cut them into small 0.5cm square pieces.
Melt 1 piece of butter in a pan or wok, then add the diced apples and 5 tablespoons of sugar.
Cook over medium heat, stirring continuously to mix the apples and sugar well.
Add a small amount of cinnamon powder for a richer flavor, adjusting to taste.
Once most of the moisture has evaporated, add 2 tablespoons of lemon juice to enhance the flavor, then continue cooking until almost all moisture is gone. Turn off the heat.
Take a large dumpling wrapper and place 2–3 tablespoons of the apple filling in the center.
Brush a little water along the edges of the wrapper, then cover with another wrapper or fold it in half to seal.
Use a fork to press down firmly along the edges, securing the shape and creating a decorative pie pattern.
Pour generous amounts of vegetable oil into a frying pan and heat it up. Once hot, add the dumpling wrapper pie.
Cook over medium heat, flipping occasionally, until golden and crispy on both sides.
Dice the apples and cook them with butter, sugar, cinnamon powder, and lemon juice until dry and fully reduced.
Fill the dumpling wrapper with the apple mixture, brush the edges with water, and secure with a fork.
Fry in a pan with plenty of oil until golden and crispy on both sides.
Cooking tips 💡
Use 1 tablespoon of sugar per 100g of apple as a base, adjusting to your preferred sweetness.
Cinnamon has a strong aroma—start with a small amount and gradually add more to suit your taste.
Adding lemon juice at the final stage intensifies the fresh, sweet-and-sour flavor of the apples.
If using an air fryer or oven, make a few slits in the center of the dumpling wrapper before baking for a more attractive appearance.
Recommended for 🙋
⭐People who want to enjoy a delicious baked dessert feel at home without an oven.
⭐Those looking to use up leftover dumpling wrappers or troublesome surplus apples.
⭐Parents seeking a sweet, crunchy, and nutritious snack for children.
Solo Cooking God's Dumpling Skin Pizza
A super simple thin and crispy pizza made in a pan without an oven, using leftover dumpling skins as dough.