Tuesday, December 11, 2012

Apple Dumplings

I'd never made apple dumplings before and then Suzanne McMinn posted this recipe over at Chickens in the Road and I decided I had to try it.  

Oh. My. Freaking. Holy. Mother of Carbohydrates.     It's the syrup that makes them to die for. 

It started out as a huge recipe from a friend of hers and Suzanne cut it in half.  It's still a big recipe, so I cut it in half again to make 'only' 8.    This is the recipe that I used and they were still super sweet.   Next time, I'd leave out the sugar inside the pouches completely and just let them soak up the sweet from the syrup. 

Apple Dumplings a la Chickens in the Road
www.rurification.com.   Original double recipe from www.chickensintheroad.com

Yield:  8 large dumplings
Prep time: 1 hour
Cooking time: 55 minutes
Oven: 350 degrees

  • 1 1/2 cups sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups water
  • 3 Tablespoons butter
  • 2 1/2 cups flour
  • 1 Tablespoon baking powder
  • 1 tsp salt
  • 3/4 cup shortening
  • 2/3 cup milk
  • 5-6 apples, peeled, cored and cut into small pieces
  • 8 Tablespoons sugar [I'd leave this out next time]
  • cinnamon

Deal with the apples first.    You want pieces small enough to chew politely in the pastry.  You'll have about 8 cups.  Set the apples aside.   Find some cinnamon that's easy to sprinkle and set it near the apples.   If you're going to add the extra sugar in each apple pouch, then have a bowl of sugar and a tablespoon ready next to the apples and the cinnamon. 

Syrup:  Combine ingredients in a saucepan and bring to a boil.  Stir until sugar is dissolved.  Reduce heat and simmer for a few minutes.   Remove from heat and set aside.

Dough:   Combine flour, salt and baking powder well.   Cut in shortening until the mix resembles sand.   Add milk and mix with fork or your hand until just combined.   [If you handle the pastry too much, it gets tough.]     This is a great pastry recipe, easy to deal with.  

Assembly:  Divide the dough into 8 equal balls.   Roll each ball on a floured surface until you have a circle about 8 inches across.   Put a cup of apple pieces into the center of the circle.   Sprinkle with a dash of cinnamon and 1 tablespoon of sugar.   [These are really sweet!  You don't need the sugar here.  I'd omit it!].    Bring the sides of the circle together and form a pouch.   Press the edges together if you can, but if you can't, don't worry about it.    It's fine if they're open.

Place assembled dumplings in a greased baking pan.  [9x13 holds 8 dumplings].   Pour the syrup over the dumplings and bake at 350 for 45-55 minutes.   They should be golden.  


  1. My grandmother ( and I am a grandmother so it was a long time ago) would make this recipe, she had it in her head. She would use canned biscuits instead of making pastry. Also she crimped the biscuit together and placed them in the pan crimped side down so it was always real soft from the syrup and the tops were smooth. Good recipe.

  2. looks yummy, I would definately need to change up all that sugar for us-but that would be quite doable-thank you for sharing the recipe

  3. I think I will break down and buy apples just so I can make these. I'm drooling over your photos!

  4. Robin, What kind of apples did you use? I made half with Golden delicious and with out adding that sugar on the inside they are definitely sweet enough. The other half is a tart red apple (I can never remember what it's called, but we get a bushel every fall now) and I think they could have used maybe a teaspoon (but still not a whole tablespoon). And really they would probably be sweet enough if I didn't have the sweeter ones to compare to. And mine did not turn out so pretty. How did you get yours so lovely looking?


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