Old Fashioned Apple Dumplings Recipes

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

GRANDMA'S OLD FASHIONED APPLE DUMPLINGS

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C)
• 2. Butter 2-9x13 inch pans. I use a large (14") round cake pan.
• 3. Mix together brown sugar, cinnamon and apple pie spice and set aside.
• 4. Prepare pie crust. On a lightly floured surface, roll pastry into a large rectangle.
• 5. Peel and cut apples into quarters or halves if you prefer a larger piece of apple.
• 6. Cut pastry into squares large enough to wrap each individual apple quarter or half.
• 7. Place one apple quarter or half in center of one of the pastry cut sections. Add 1 Tablespoon of the brown sugar mixture and 1 teaspoon butter.
• 8. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. Dumplings can be frozen at this point.
• 9. In a saucepan, combine apple cider, water, and white corn syrup. Place over medium heat, and bring to a boil. Carefully pour over dumplings.
• 10. Bake in a preheated oven 50-60 minutes. In my oven, I bake for 60 minutes. The crust needs to be slightly golden in color. Place in dessert dishes with some sauce spooned over the top and a scoop of ice cream if you like.
• 11. TO MAKE PASTRY: 3 cups of all purpose flour 1 Cup plus 2 Tablespoons solid Crisco Shortening 12 Tablespoons (3/4 cup) of ice water 1 teaspoon of salt
• 12. Add flour and salt together. Cut Crisco into flour until crumbly. Add ice water and stir until combined.
• 13. Turn pastry dough out onto slightly floured board. Knead about 3 turns and sprinkle lightly with flour. Roll out dough into large rectangle.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Combine all sauce ingredients in a medium saucepan. Bring to a full rolling boil, stirring occasionally. Set aside. , For dumplings, combine flour, baking powder and salt in a large bowl. Using a fork or pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle in milk, mixing lightly with a fork until a soft dough forms. Shape into a ball. , On a lightly floured surface, roll dough to an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square; dot with butter. Bring corners of pastry up to top of apple; press edges to seal. , Place in an ungreased 13x9-in. baking dish. Pour sauce into pan around dumplings. Brush dumplings with egg white and sprinkle with sugar. , Bake at 375° for 50 minutes or until light golden brown and apples are tender. Serve warm with cream if desired.

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.