Sausage and Apple Dumplings

It took two attempts to do this recipe. The first time I tried it, I was trying to find a recipe for the dumpling dough since that is something that I had never really tried doing on my own. I came across one blogger's recipe and thought it would be great since it seemed to be a popular recipe. Was I ever wrong. Something about the dough just didn't seem right from the beginning, but I pushed through anyway following the instructions to the exact measurement. The dough was incredibly thick and sticky. I made the dumplings anyway. I tried several different cooking methods. When I baked them the first time according to the instructions, they were not even edible. The dough was as hard as a rock and I couldn't even bite through to the filling. I tried turning down the oven temp and cooking them on lower heat. This resulted in the outside part of the dough getting incredibly hard, and the inside uncooked and mushy. I didn't want to give up, so I thought that maybe if I deep-fried them, it would work for sure. Again, WRONG! This just resulted in greasy  failed dough. The filling mixture was too good to not use so I ditched the dumpling idea and made something else. MAJOR FAIL.

That is why, my lovely readers, I will never post a recipe on here that I have never actually made. Most of the recipes on my blog, are dishes that I just throw together, however, if I find recipes from other places, I make them on my own before posting any recipe to my blog...and I always credit where the recipe originally came from. I also would love any feedback from my readers. If any of you try one of the recipes from my blog, and it didn't work out for you, I want to hear about your experience. Maybe something just wasn't right or you didn't like the taste. Maybe it was the best thing you ever ate. I want to hear about it ALL.

I really wanted to make the dumplings. So a few weeks later, I decided to try it again, this time a not-so-complicated version. I decided to use wonton wrappers instead of making my own dumpling dough for this particular type of dumpling. Smartest decision ever!

Sausage and Apple Dumplings
Prep: 25 min. ~ Cook: 35 - 40 min. ~ Total: 1 hr.  ~ Serves: Makes about 30 dumplings

30 wonton wrappers
1 lb. ground sausage
2 Granny Smith apples, peeled, cored, and chopped
1/4 cup onion, finely chopped
1 tsp. powdered ginger
1 Tbsp. cooking oil
Salt and pepper to taste

In a heavy skillet, cook sausage until done. Meanwhile, prepare work surface with wonton wrappers and a small cup of water to moisten the edges of the wonton wrappers. Bring a medium pot of water to a low boil.

When sausage is done, drain grease from meat. Add apples, onion, ginger, salt and pepper to the sausage.

Place one scoop of the sausage mixture in the middle of each wonton wrapper. Eyeball it to make sure you have just enough mixture, but not too much so that the wrapper won't close. Dip your finger into the cup of water and use your finger to moisten the edges of the wrapper (as you see in the photo above). Fold the wrapper diagonally; pinch together the ends and using your thumb, fold in the edges all around the wrapper (I'll post a video tutorial of this later) to seal.

Heat the oil in a large frying pan. Place the dumplings in the boiling water. Turn heat down slightly so you are just simmering the dumplings. Simmer for 5 minutes and drain. Add to the frying pan and cook one side for about 5 minutes. Turn over and cook the other side for 1 minute. Make sure to not over-crowd the pan. You may need to do this in batches. Your dumplings should be a nice brownish color. Place on a paper-towel lined plate.

Transfer to a serving plate and serve with any kind of sauce you like. Soy sauce or a savory syrup would work best.



  1. Yum---I've never made anything like these before and would love to try them. Thanks for sharing the recipe!

  2. Well, practice makes perfect as they say! You made some fine dumplings here Melissa!