Old-Fashioned Apple Dumplings

Course : Dumplings
Serves: 6
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2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup packed light brown sugar
1 cup shortening
1/2 cup diced mixed dried fruit
2 tablespoons margarine or butter
1 1/2 teaspoons ground cinnamon
6 small Golden Delicious apples -- (6 ounces each)
1 large egg -- beaten
6 whole cloves

Preparation / Directions:

1. In large bowl, mix flour, salt, and 2 tablespoons brown sugar. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in 5 to 6 tablespoons cold water until dough holds together; set aside. In small bowl, mix dried fruit, margarine, 1/4 cup brown sugar, and 1 teaspoon cinnamon. 2. Peel apples. With melon baller, remove cores but do not go all the way through to bottom. Press dried-fruit mixture into cavities. Preheat oven to 400 degrees F. Grease 15 1/2" by 10 1/2" jellyroll pan. 3. Reserve 1/3 cup dough. On floured surface, with floured rolling pin, roll out remaining dough, using a ruler to help shape dough into 21" by 15" rectangle. Cut dough into six 7-inch squares. 4. On waxed paper, mix remaining 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. 5. Bring dough up over top of apple. Press to shape; seal edges. Place dumpling in jellyroll pan. Repeat to make 6 dumplings in all. 6. Roll reserved dough 1/4 inch thick. Using knife, cut out as many leaves as possible. Score leaves with back of knife to make veins. Brush dumplings with egg. Attach leaves; brush with egg. Press in cloves for stems. Bake dumplings 35 to 40 minutes, until pastry is golden and apples are tender when pierced with knife.

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