MummyChunk
2025-02-01 22:28:03 UTC
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Permalinkhumble ingredients with rustic charm. Let's begin with the recipe, then
explore its story, and finally, break down its components for both seasoned
cooks and enthusiastic novices.
WESTERN APPLE DUMPLINGS
For the syrup:
2 cups sugar
2 tablespoons butter
2 cups water
teaspoon each, cinnamon and nutmeg
For the filling:
4 cooking apples
Sugar, cinnamon, and nutmeg (for sprinkling)
For the pastry:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
cup shortening
Milk to make a soft dough
Instructions (verbatim from the photo):
Put the ingredients for the syrup together first, and let them boil down
rather thick while paring and slicing the apples, and preparing the pastry.
For the pastry: Sift the flour, baking powder, and salt together, and cut or
rub in the shortening as for biscuits; add just enough milk to make a soft
dough. (Or, if you prefer, use prepared biscuit mix, with cream instead of
milk to moisten it.)
Roll out medium thin on a lightly floured board and cut into 5-inch squares.
In the center of each square arrange a mound of apple slices, sprinkle
generously with sugar, add a dash of cinnamon and nutmeg and a dot of butter,
and fold the corners over so that all the apple is covered.
Place these upside-down in a large, flat pudding pan which has been buttered.
When all the dumplings are arranged, prick their tops with a fork, then pour
the heavy syrup over them and bake until slightly browned in a moderate oven.
Serve warm, preferably with a scoop of vanilla ice cream or a drizzle of fresh
cream. Magnifique!
A Bite of History
Though this recipe hails from Kentucky, it found a second home in the American
West, where local applestart, firm, and abundanttransformed it into a
regional staple. Apple dumplings have long been a symbol of frontier
ingenuity, turning simple pantry staples into a comforting dessert. While not
as famed as apple pie, they've graced countless farmhouse tables and church
suppers. In literature, such dishes often evoke nostalgiathink Laura Ingalls
Wilder's Little House series, where fruit-filled pastries symbolized
resourcefulness and warmth.
Dissecting the Dish: Ingredients & Technique
Let's unpack this recipe, shall we?
1. The Syrup: A syrup of sugar, butter, and water creates a caramel-like bath
for the dumplings. The key is simmering it until just thickenedtoo thin, and
the pastry becomes soggy; too thick, and it risks burning.
2. The Pastry: This is a classic "short" dough, enriched with shortening for
flakiness. The baking powder lends lift, while minimal mixing ensures
tenderness. Pro tip: Handle the dough gentlyoverworking it makes for tough
dumplings. If using biscuit mix, opt for cream instead of milk; the fat
content ensures a luxuriously tender crust.
3. The Apples: Firm, tart varieties hold their shape during baking. Slicing
them thinly ensures even cooking. The spice blendcinnamon and nutmegadds
warmth without overpowering the fruit.
4. Assembly: Folding the dough "upside-down" is a clever trick! By placing the
seam side down, the dumplings hold their shape, and the syrup permeates the
pastry as it bakes. Pricking the tops allows steam to escape, preventing
splits.
5. Baking Temperature: A "moderate oven" (350F) ensures the pastry cooks
through without scorching the syrup. Watch for that golden hueit signals a
crisp exterior and tender apples within.
Final Thoughts
This recipe is a testament to the magic of simplicity. For new cooks: Don't
fear the pastry! Embrace imperfectionsrustic dumplings have their own charm.
For veterans: Experiment! Add a splash of bourbon to the syrup, or toss in
toasted pecans with the apples.
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