Apple Pie Rice Paper Dumplings: Your New Pressure Cooker Treat
These pressure cooker and oven-baked apple pie rice paper dumplings combine warm spiced apple filling and crispy textures for a modern take on dessert dumplings.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 apples sliced into 1 inch pieces (peeled optional)
- 2 tablespoon coconut sugar
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon arrowroot starch
- 1 teaspoon coconut oil
- 8 rice paper sheets see preferred brand linked above
- avocado oil or coconut oil spray or brush with oil if no spray
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat a pan over medium and melt the coconut oil. Toss in apples, coconut sugar, maple syrup, cinnamon, and nutmeg. Cook for 5 to 7 minutes until the apples soften.
- Sprinkle in the arrowroot starch, stir well, and cook for 1 more minute until the filling thickens. Remove from heat and let cool slightly.
- Fill a shallow dish with warm water and dip one rice paper sheet for 10-15 seconds until softened. Lay it flat on a clean surface.
- Place about 2 tablespoons of the apple filling in the center. Fold the sides in and roll it up tightly like a burrito.
- Repeat for remaining rice papers and filling. Place rolled dumplings onto prepared baking sheet.
- Spray or brush the tops with avocado or coconut oil to crisp up during baking.
- Bake for 20-25 minutes, flipping halfway, until both sides are golden brown and crispy.
- Let the dumplings cool briefly before serving to avoid burning your tongue. Enjoy warm!
Notes
These bake best when spritzed with oil before hitting the oven — crispy golden skins guaranteed. Try pairing with vegan ice cream or as a sweet end to savory dinner. Store leftovers in airtight container and crisp up again before serving.