National Apple Dumpling Day - FOX 35 News Orlando

Today is National Apple Dumpling Day.  Dumplings are an incredibly old food known to cooks in many countries, cuisines, and cultures. 

Simply put, a dumpling is a globular mass of boiled, steamed dough filled with meat, vegetables, or fruit.  The apple dumpling is a traditional dessert native to the Pennsylvanian Amish who eat them for breakfast.

Apple Dumpling Recipe

Ingredients for the apple filling:

4 whole Golden Delicious Apples, Cored And Chopped
1 teaspoon Fresh Lemon Juice, Plus A Few Tablespoons For The Apples To Prevent Browning
¼ cups Brown Sugar
¼ cups Granulated Sugar
¼ teaspoons Cinnamon
1 Tablespoon Flour
1 pinch Salt

Ingredients for the dough:

2 whole Pie Crusts, Your Favorite Recipe
Milk And Granulated Sugar For Brushing Dough
FOR THE DUMPLING SAUCE:
1 cup Sugar
¼ cups Brown Sugar
1 Tablespoon Flour
¼ teaspoons Salt
1 dash Nutmeg
1 cup Reserved Liquid From Apple Filling (or Water)
¼ cups Butter

Preparation Instructions

Preheat oven to 350ºF.
Peel, core and chop apples. Place apple pieces in a bowl of cold water with a couple tablespoons of lemon juice to prevent browning while cutting other apples.

Drain water off apples and mix apple filling ingredients in a bowl.

Roll pie crusts thinly. Divide each crust in 4. Place about ½ cup apple filling on each quartered dough piece. Wrap up apple filling, sealing edges as best you can. Place on a parchment or baking mat-lined sheet pan. Brush with milk and sprinkle with granulated sugar if desired. Reserve apple filling juices for dumpling sauce.

Bake dumplings at 350ºF for about 45 minutes, until apples are tender when pierced with a knife.

For the dumpling sauce, place sugar, brown sugar, flour, salt, and nutmeg in a saucepan and whisk to combine. Add reserved apple filling liquid and butter. Heat to melt butter, then cook over medium heat, simmering gently and stirring constantly until sauce thickens slightly, about 5 minutes.

Spoon warm sauce over warm dumplings and serve with vanilla ice cream

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On the web:

Effie Beshere-Walthall

www.effiesculinarydelights.com