For Turnovers: Combine flour and shortening in a large mixing bowl. Using a pastry cutter-gradually cut shortening into flour until it looks like coarse meal. Beat egg and add to flour mixture. Add water, vinegar, and salt. Stir together until all are incorporated. Roll dough into a ball and cut in half. (This will make two normal-sized pie crusts). Place each dough ball into a large freezer bag. Press gently with the palm of your hand to flatten dough. (This will make it easier to roll out.) Place dough in the refrigerator for at least one hour to chill.
Meanwhile, in a small saucepan combine ingredients for filling. Bring to a boil. Lower temp and let simmer for 5-10 minutes or until apples are tender. Stir frequently to avoid scorching. Let filling cool completely.
Remove one package of pie dough from the refrigerator. Roll pie dough into a circle about 8" in diameter. Cut into 4 even triangles. Place 1/4 of the apple filling into the center of each triangle. Brush edges with egg wash. Fold over and seal edges with fingers or a fork. Brush tops with remaining egg wash. Bake at 450 for 17-20 minutes or until golden brown. Let cool completely before drizzling glaze over turnovers. Serves 4
For Dumplings: Place a wonton wrapper on a sheet of parchment paper or generously floured surface. Place 1 teaspoon of apple filling into the center of the wonton wrapper. Brush edges with egg wash. Fold in half. Continue until all dumplings are assembled. Brush remaining egg wash over outside of dumpling. Bake in a 350 preheated oven for 12-15 minutes or until golden brown. Let cool completely. Dust with powdered sugar. (Optional)