Boiled Apple Dumplings
Ingredients
Directions
Make and fill the dumplings
Combine two cups sour milk, two teaspoons soda, and one teaspoon salt with flour to make a dough slightly stiffer than biscuit dough.
Quarter and core apples.
Place four apple pieces in each dumpling with a little sugar.
Tie a cloth around each dumpling (optional).
Boil
Put dumplings into a kettle of boiling water, slightly salted.
Boil for half an hour, ensuring the water covers the dumplings.
They are also very nice steamed.
Bake instead
To bake, make dumplings using a soft dough, place them in a shallow pan, bake in a hot oven, and serve with cream and sugar.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sour Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dumpling | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sour milk
- Its acidity reacts with the soda and adds moisture to the soft dough.
- Soda
- Reacts with the acid in the sour milk to produce gas, helping the dough rise.
- Flour (in the method)
- Provides the structure that holds the dumpling together while it cooks.
- Apples (in the method)
- Add moisture and tartness inside the dumpling as they soften.
- Sugar (in the method)
- Adds sweetness to the apple filling.
The step that matters
Boil for half an hour with the water covering the dumplings. The dumplings cook through in the boiling water. Any part left above the water dries out and cooks unevenly, so the dumplings need to stay fully submerged for the whole half hour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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