INGREDIENTS FOR DUMPLINGS

 

2 CUPS ALL PURPOSE FLOUR

1 TSP SALT

2 TSP BAKING POWDER

1/2 CUP MILK

2/3 CUP BUTTER (CHILLED)

4 MEDIUM BAKING APPLES (DEEP COVE FARMS APPLE VARITIES: STAYMAN, ROME, JOHNATHAN, SUMMER RAMBO, IDA REDS, WINESAP)

THEY SHOULD BE PEELED AND CORED

6 TABLESPOONS OF GRANULATED SUGAR

1 1/2 TABLESPOONS OF GROUND CINNAMON

1/2 TSPN GROUND NUTMEG

 

SYRUP:

 

1/8 TSPN GROUND NUTMEG

1 CUP GRANULATED SUGAR

11/2 CUPS OF WATER

1/4 TSPN OF GROUND CINNAMON

 

STEPS

1. PREHEAT OVEN TO 375

2. COMBINE SALT, FLOUR AND BAKING PODWER IN LARGE BOWL, CUT IN BUTTER AND MIX WITH HANDS UNTIL IT LOOKS LIKE COASRES CRUMBS. POUR IN MILK AND STIR TO FORM THE DOUGH.  ADD MORE FLOUR IF NEEDED TO MAKE DOUGH LESS STICKY.  DIVIDE DOUGH IN HALF AND ROLL OUT ONE ON A FLOURED SURFACE TO ABUT 1/4 INCH THICK. CUT INTO 6 INCH SQUARES

3. CUT OFF THE TOP AND BOTTOM OF EACH APPLE TO FLATTEN.RINSE IN COLD WATER AND DRY

4. MIXTOGETHER 4 TABLESPOONS OF SUGAR CINNAMON AND NUTMEG.  PLACE 1 APPLE IN CENTER OF EACH DOUGH SQUARES. SPRINKLE THE SUGAR MIXTURE ON APPLES AND DON’T BE STINGY.  MOISTEN THE EDGES WITH WATER AND BRING THE CORNERS TO THE TOP AND PINCH TOGETHER. ANY TEARS US LEFTOVER DOUGH AND PINCH IT ON THEM.

5. PLACE ALL FOUR OF YOUR DUMPLINGS IN A BAKING DISH AND DECORATE WITH CUT OUTS FROM LEFTOVER DOUGH.

6. COMBINE YOUR SYRUP INGREDIENTS IN A SAUCEPAN. BOIL AND REMOVE TO COOL SLIGHTLY. POUR IT AROUND DUMPLINGS AND SPRINKLE WITH REMAINING 2 TABLESPOONS OF SUGAR.

7. BAKE 45 MINUTS IF IT IS BROWNING TO QUICKLY THAN PLACE FOIL OVER IT FOR THE FINAL 10 MINUTES.

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