Apple Dumplings with Cider Sauce
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Pinch nutmeg
- 4 tablespoons unsalted butter
- 1/3 cup shredded, peeled apple
- 1 large egg
- 1 tablespoon milk
- 4 cups apple cider
- 1 cup firmly packed light brown sugar
- Sweetened creme fraiche or whipped cream (optional)
1. In a medium bowl, whisk together flour, baking powder, cinnamon, salt and nutmeg. Using a pastry blender or fingers, cut butter into flour mixture until it resembles fine crumbs. In another bowl, whisk together apple, egg and milk. Add apple mixture to flour mixture and stir until combined (mixture will be dry). Turn out dough onto work surface and knead a few times until it just holds together. Do not over-knead. Divide into 8 pieces; roll into balls.
2. In a 4-qt saucepan, combine cider and sugar. Bring to a boil over medium-high heat. Reduce to a simmer and add 4 dough balls. Cook, turning occasionally, until dumplings are almost tripled in size and golden brown, 10 to 12 minutes. Using a slotted spoon, transfer to a plate and cover loosely with foil. Repeat with remaining 4 dough balls.
3. Bring cider to a boil and cook until reduced to the consistency of maple syrup, about 5 minutes.
4. Serve dumplings warm, drizzled with cider and creme fraiche, if desired. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)7,
- sat. fat(g)4,
- Percent Daily Values are based on a 2,000 calorie diet