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Dessert

Apple Dumplings

Apple dumplings are apples wrapped in paste, boiled, and served with melted butter or butter and sugar.

From an old cookbook · modernised transcription
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Why it works: Apple and clove are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,774 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Apple Dumplings

Ingredients

Directions

Prepare

  1. Pare the apples without coring them to retain flavor from the pips.

  2. Roll out the paste moderately thin.

  3. Wrap each apple separately in the paste with 2 cloves in each.

  4. Tie each wrapped apple in a piece of cloth.

Cook and serve

  1. Boil the wrapped apples in water for about 1 hour.

  2. Serve with melted butter or a slice of butter and sugar.

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 + clovetop 6% of all pairs
    Smell alikemoderate
    Cooked together2,774 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clove + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together14,045 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Apples
Provide the fruit filling, which softens and turns tender as it boils.
Good paste
Forms a sealed wrapper that holds each apple together while it cooks.
Cloves
Add warm, aromatic spice that flavors the apple as it cooks.

The step that matters

Tie each wrapped apple in cloth. The tie should be snug so the paste stays sealed. A loose wrap lets boiling water soak into the pastry, making it soggy and likely to fall apart.

Swap the clove

How well each one fits the dish's main ingredients (apple, butter):

  1. Cinnamonfits better
  2. Clovethe original
  3. Sagefits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against apple, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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