Apple Cranberry Dumplings Recipes

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

APPLE DUMPLINGS

Steps:

• Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
• Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
• Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
• Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
• In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
• Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
• Serve warm or cooled with syrup from pan.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

APPLE CRANBERRY DUMPLINGS

Steps:

• Stir together first three ingredients; drain. Combine flour and next three ingredients. cut in shortening with pastry blender till crumbly; add milk, stirring till dry ingredients are moist. Turn dough onto lightly floured surface; knead 3-4 times. Roll dough into a 18 x 12 inch rectangle. spread apple mixture over dough. roll up, jeelyroll fashion, starting at short end. Cut into 1 inch slices, and place, cut side down, in a greased 13 x 9 pan. Bring 2 cups water and next 3 ingredients to boil in pan; boil 5 minutes. Remove from heat, and stir in butter. pour hot syrup over dumplings. Bake 425 for 35-40 minutes. Serve warm.

ALASKAN CRANBERRY DUMPLINGS

Steps:

• Place the cranberries in a saucepan, cover with water, and simmer until the berries have burst and the water is colored. Drain, reserving the liquid. Set both aside.
• In a large bowl, mix together the sifted flour, salt, and baking powder. With a pastry blender or a couple of knives, cut in the chilled butter until the mixture is a bit smaller than pea-sized.
• Make a well in the middle of the mixture, then pour in the milk and quickly stir it until it just sticks together to form a dough.
• Turn the dough out onto a lightly floured board and knead gently for no more than 10 times. Wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
• About 60 minutes before you intend to serve the dumplings, roll out the dough on a lightly floured board until it is about 1/4-inch thick, and cut into 4-inch squares.
• Fill the center of each square with a bit of the cooked cranberries (you can put each square into one of those tiny mini-muffin tins, to make it easier) and sprinkle each generously with sugar and cinnamon to taste. Wet the edges with a small amount of water (not too much!), fold the dumplings over and pinch them closed. Prick the tops.
• Re-heat the reserved cranberry juice from the berry cooking in a saucepan to simmering. Cook the dumplings in the juice (in batches, if necessary) for about 15 minutes until done. If you don't have enough liquid from cooking the berries, you can augment with commercially prepared unsweetened cranberry juice with water added until it tastes like the cooking liquid.
• Goes really well with duck, pork, and turkey dishes.
• Note: if you're in a hurry, you can also use wonton wrappers instead of making your own dough. If you use them, the cooking time for the dumplings will be less.