Baked apple dumplings
Instructions:
-
Original apple dumplings were tied in muslin squares that had been dipped in water and floured on the inside. Then the dumplings were boiled in water for 1 hour. In other versions, the dumplings were steamed, but the modern preference is to bake them.
- 2 cups all-purpose flour;
- 21⁄2 teaspoons baking powder;
- 1⁄2 teaspoon salt;
- 3⁄4 cup plus 8 teaspoons butter, chilled;
- 3⁄4 cup milk;
- 8 small apples, pared and cored;
- 1⁄2 cup sugar;
- Apple jelly;
- Cinnamon sugar;
- Heavy cream or Cinnamon Hard Sauce
- Preheat oven to 375 F.
- In a bowl, combine the flour, baking powder, and salt. Cut 3⁄4 cup butter into the flour mixture, until it is the size of peas. Add the milk, and stir with a fork until the dough holds together in a ball. Knead 2 or 3 times to make a smooth dough. Divide into 8 parts.
- On a floured board, roll out each piece of dough to 1⁄8-inch thickness.
- Place an apple on each part. Fill each hollow with 1 tablespoon sugar, 1 teaspoon butter, and a dab of apple jelly. Fold dough up over the apple, pressing the edges together. Place dumplings on a baking pan and sprinkle with cinnamon sugar. Make a vent hole, with a fork or the tip of a knife, on the top of each dumpling. Bake 30 to 40 minutes, until golden and the apples test done. Serve with cream or Cinnamon Hard Sauce
.