Apple Dumplings
Ingredients
Directions
Prepare
Peel the apples, cut them in half, and remove the cores.
Roll out the pastry and cut it into pieces large enough to cover each apple.
Wrap each apple in the pastry and tie them tightly in cloths.
Cook
Boil the dumplings gently for 1 hour.
Or place them on a flat dish and bake until done.
Serve
To serve, place a colander over a plate, untie the cloths, and let any juice drain.
Quickly invert the colander onto a serving dish to release the dumplings.
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
What each ingredient does
- Boiling apples
- Provide the fruit filling that softens and becomes sweet-tart during cooking.
- Pastry
- Encloses each apple, holding its shape and forming the outer casing while cooking.
The step that matters
Wrap and tie the apples tightly in cloths. Tight wrapping keeps the pastry sealed around the fruit so juices do not escape and the dumpling holds its shape during boiling.
“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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