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Pomegranate seeds contain antioxidants, and add a wonderful tartness to this dessert dumpling. These dumplings are steamed and pan fried, but you could also deep fry them in vegetable oil if you preferred.
In a medium sauté pan, melt the butter over medium heat. Add the apples to the pan and sauté for 2 to 3 minutes. Then add the pomegranate seeds. Add the brown sugar, spices, and salt, and continue to cook the apples for about 5 to 8 minutes stirring occasionally until the apples are even browned and soft. Dissolve the cornstarch in the water, and add to the pan stirring. Allow the liquid to come to a boil for at least 30 seconds. Once the apples are soft and the sugar, cornstarch, and water have formed a syrup, remove the pan from the heat and set aside to cool.
In a large bowl, add the flour and make a well. Pour the water in the well, and using a fork, slowly incorporate the flour and water. Continue to add flour until a soft dough has formed; you may not need all of the flour. Knead the dough for about 7 minutes, wrap in plastic wrap and refrigerate for 20 minutes.
Then, divide the dough into 1-inch round balls. Place the divided dough piece in the palm of your hand, and flatten the dough to form the outside of the dumpling. Place on a floured work surface. Add about a tablespoon of filling to each dumpling, and fold in half. Pinch the edges to seal.
To cook the dumplings, coat a large skillet in vegetable oil. Heat over medium-high heat. Add the dumplings to the pan, working in batches to not overcrowd the pan. Cook the dumplings for 2 to 3 minutes or until golden brown. Once all the dumplings are browned, turn off the heat and return all of the dumplings to the pan. Add enough water to the pan to just cover the dumplings, and cover with a lid. Steam the dumplings for 4 to 5 minutes or until done.