Apple Potstickers with Milk Jam Dip

Milk Jam:
Combine milk, sugar and baking soda in a large saucepan and heat over medium.
Add scraped seeds and split vanilla bean.
Bring to a simmer and stir to dissolve the sugar.
Once sugar has dissolved, reduce the heat to a low simmer. Stir occasionally and allow mixture to reduce to about 1 1/4 cups.
Mixture will darken in color and reduce in approximately two hours. There may be some separation.
Strain the mixture through a fine mesh strainer. Store in a sealed container and refrigerate.

Apple Filling Directions:
Peel and medium dice the apples. Place in a medium bowl and toss with lemon juice.
Melt butter in a saucepan over medium-low heat.
Add apples and remaining ingredients and combine until apples are well coated.
Cook until apples begin to just soften. Set aside and allow to cool.

Assemble:
Lightly dust the work surface with cornstarch to keep wrappers from sticking.
Lay out 4-6 wrappers at a time and place a teaspoon or so of apple mixture in each round.
Moisten edges with water, fold in half and seal edge by pressing down with a fork.
Place on sheet pan or platter and refrigerate 30 minutes, or cover with plastic wrap and refrigerate overnight.
Heat oil in a large skillet to about 375 degrees F, and fry the potstickers, a few at a time, about 1 minute per side. Remove from oil and drain on paper towels.

Drizzle the Apple Potstickers with Warm Milk Jam and sprinkle with crumbled Goat Cheese to serve.