Steamed Apple Dumplings
Ingredients
Directions
Make the dough
Chop 1 pound suet very finely.
Mix 1 pound flour and 1 heaping teaspoon salt.
Combine the suet, flour, and salt, adding cold water enough to make a paste.
Roll the dough as thin as a pie crust.
Prepare the apples
Pare a dozen large apples, quarter and core them.
Put the apple quarters together again and cover each apple with a square of the paste.
Steam and serve
Butter slightly the bottom of a steamer and lay the dumplings in it.
Steam for 1 hour.
Serve with hard sauce or with a hot cream sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 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
- Flour
- Forms the structure of the paste, so it holds its shape around the apple while steaming.
- Suet
- Adds fat that keeps the dough tender and rich as it steams.
- Apples (in the method)
- Fill each dumpling and soften and turn sweet and moist as they steam.
The step that matters
Roll the dough as thin as a pie crust. Thin dough heats through quickly during steaming, so it cooks fully without staying gummy or doughy around the apple.
“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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