Cooked Apple Dumplings
A simple, old-fashioned dessert of tender apples encased in a soft, boiled dough. These comforting dumplings are served warm, finished with a drizzle of cream and a sprinkle of sugar.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 537 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 0.5 tspbaking soda
- 0.25 tspsalt
- 200 mlbuttermilk
filling
- 4 pcstart apple, peeled, cored, and quartered
garnish
- 120 mlheavy cream, for serving(optional)
- 50 ggranulated sugar, for serving(optional)
Equipment
rolling pin · slotted spoon · large pot · mixing bowl · cutting board · knife · whisk
The method
Step by step
- 1
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
About 1 min
- 2
Pour in the buttermilk and use a fork to mix until a shaggy dough forms.
About 2 min
Cook’s note: Avoid overmixing, which can make the dumplings tough.
- 3
Turn the dough onto a lightly floured surface and knead for 1-2 minutes, just until it comes together into a smooth ball.
About 2 min
- 4
Cover the dough with the inverted mixing bowl and let it rest for 10 minutes.
About 10 min
Cook’s note: Resting the dough makes it easier to roll out.
- 5
While the dough rests, bring a large, heavy-bottomed pot of water to a rolling boil.
- 6
Prepare the apples as specified in the ingredient list.
About 5 min
Cook’s note: Having the apples ready will make assembly quicker.
- 7
Divide the rested dough into 8 equal portions.
About 2 min
- 8
On a floured surface, roll or press each portion into a round large enough to enclose two apple quarters.
About 4 min
- 9
Place two apple quarters in the center of each dough round, then fold the dough up and over, pinching the seams firmly to seal completely.
About 4 min
Cook’s note: A tight seal is crucial to prevent the dumplings from opening while they cook.
- 10
Carefully lower the finished dumplings into the boiling water, ensuring not to overcrowd the pot; cook in batches if necessary.
About 1 min
- 11
Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 30 minutes.
About 30 min
Cook’s note: The dumplings will swell as they cook.
- 12
Use a slotted spoon to gently remove the dumplings from the water and transfer them to serving bowls.
About 1 min
- 13
Serve immediately, drizzled with the heavy cream and sprinkled with granulated sugar.
About 1 min
Per serving
Nutrition
- Calories
- 537kcal
- Protein
- 10.3g
- Carbs
- 98g
- Fat
- 12.7g
- Fibre
- 6.3g
- Sugar
- 34g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled dumplings in an airtight container in the refrigerator.
Reheat gently in a microwave for 1-2 minutes or steam until warmed through.
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