Apple Pie Potstickers

In a small bowl, combine the sugar, cinnamon, nutmeg and allspice and stir to combine.In another small bowl add some water.

Peel, quarter and core the apples and then slice each quarter into 4 wedges. You should have 32 pieces of apple.

Now take one of your potsticker wrappers out and test-fit the slice of apple. Depending on how big your wrappers and apple are, you may need to trim the wedges smaller to make them fit.

Put the apples in a bowl, dust with the flour and toss to coat evenly. To wrap your potstickers, put one wrapper in your left hand (assuming you're right handed).

Place an apple off to one side of the center of the wrapper.

Dust with about 1/4 teaspoon of the spiced sugar mixture.

Wet the entire rim of the wrapper by dipping your fingers in the bowl of water and running them around the edge of the wrapper.

Fold the wrapper in half and seal. You can add a few pleats into the wrapper as you fold, but this is not necessary. Be sure the wrapper is sealed tight, otherwise it will leak when you cook them. Repeat until you've used all the apples. Measure out 1 cup of water in a liquid measuring cup and then add 2 tablespoons of dark rum.

To fry the potstickers, you'll need to either use a very large pan or fry them in batches. How many batches you do will determine how much butter and water to use for each batch. For example if you plan to do it in three batches, use 1 tablespoon of butter and 1/3 of the water rum mixture.

Heat a non-stick frying pan over medium high heat until hot. Add the butter (see step 8 for how much butter to add) and swirl to coat the pan and then add the potstickers, flat-side down.

When the wrappers start to take a little bit of color, add some of the rum water (see step 8 for how much water to add) and immediately cover with a lid. Turn down the heat to medium and let the apple potstickers steam for about 4 minutes, or until the water has mostly evaporated.

Remove the lid and let any moisture evaporate. Continue frying the potstickers until they are golden brown and crisp on the bottom.

Serve crisp-side up with some vanilla caramel dipping sauce.