Skip to main content
Dessert

Boiled Apple Dumplings

Boiled apple dumplings consist of apples wrapped in suet crust, sweetened with sugar, boiled, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Boiled Apple Dumplings

Ingredients

Directions

Prepare the apples

  1. Peel apples and remove cores without cutting them.

  2. Sweeten apples to taste.

Wrap the dumplings

  1. Roll each apple in a piece of suet crust, sealing edges well.

  2. Wrap dumplings in floured cloths and tie them securely.

Boil and serve

  1. Place dumplings in boiling water and boil for 30 to 45 minutes.

  2. Remove cloths and serve dumplings hot.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Provide the filling, becoming soft and sweet as they cook inside the crust.
Suet crust
Encloses the apple, forming a sturdy pastry casing that holds its shape during boiling.

The step that matters

Sealing the suet crust around each apple. Any gap in the seal lets boiling water soak into the filling and make the pastry soggy, and it can let juices escape. Sealing edges well keeps the apple moist and contained while it cooks.

“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.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes