Old Fashioned Apple Dumplings Like My Grandmother Made Food

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 the oven to 375°F. Grease a 13x9-inch baking dish. Set aside.
• Peel and core each apple. To prevent browning while you roll out the pie dough, you can place the prepared apples in a bowl of cold water with a squeeze of lemon juice.
• If using homemade pie dough, roll the dough into a large rectangle, about 21x14 inches. Cut the dough into 6 equal pieces, about 7x7 inches each.
• If using store-bought pie dough, unroll the dough and divide it into 6 equal pieces.
• In a small bowl, stir together the granulated sugar and apple pie spice.
• Place a cored apple into the center of each dough piece. In the center of each apple, place one of the butter pieces and a scant tablespoon of the spiced sugar mixture. Bring the corners of the dough up over the apple and use your fingers to pinch the edges together to seal the dough around the apple. Place in the greased baking dish. Repeat for all of the remaining apples and dough pieces.
• Place the sauce ingredients in a saucepan and bring to a boil over medium heat, whisking frequently. Once the sauce comes to a rolling boil and the sugar is dissolved, remove from the heat and carefully pour it evenly over the apples. Sprinkle any remaining spiced sugar on top of the apples.
• Bake for 50-55 minutes, or until golden and a paring knife can be easily inserted into the apples. Let cool slightly. Serve warm with some of the sauce.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Creating the pie dough:.
• Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal.
• Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly.
• Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares.
• Filling the dumplings:.
• Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter.
• Bring corners of pie dough to top of apple and pinch shut.
• Place finished dumplings in a 9x13 greased pan.
• Syrup:.
• Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes.
• Pour syrup mixture around the dumplings.
• Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.

OLD FASHIONED ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

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!