AMISH FRIED APPLE DUMPLINGS

Name: AMISH FRIED APPLE DUMPLINGS
Prep time: 30 min
Cook time: 40 min
Yield: 10 people
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup (1 stick) cold unsalted butter, cut into cubes; ½ cup cold milk; 4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and cut into wedges; ½ cup granulated sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ cup (½ stick) unsalted butter, cut into small pieces; 1 cup water; 1 cup granulated sugar; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ cup (½ stick) unsalted butter, cut into small pieces

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Prep Time
30 mins
Cook Time
30 mins
Servings
10 people
Calories
400 kcal
Cuisine
American

AMISH FRIED APPLE DUMPLINGS

Iris Warren

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These Amish Fried Apple Dumplings are a delicious and comforting dessert. The crispy dough and warm, spiced apple filling make them a perfect treat for any occasion.

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Ingredients

Servings

Dough

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
½ cup cold milk

Filling

4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and cut into wedges
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup (½ stick) unsalted butter, cut into small pieces

Syrup

1 cup water
1 cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup (½ stick) unsalted butter, cut into small pieces

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Instructions

Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the cold milk, mixing until just combined. Do not overmix.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the apples: While the dough is chilling, prepare the apples. Peel, core, and cut the apples into wedges. In a bowl, combine the granulated sugar, cinnamon, and nutmeg. Toss the apple wedges in the sugar mixture.
Roll and fill: On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Cut the dough into squares (about 4-5 inches).
Assemble the dumplings: Place a few apple wedges in the center of each dough square. Top with a few small pieces of butter. Bring the corners of the dough square together and pinch to seal, forming a dumpling.
Make the syrup: In a large skillet or Dutch oven, combine the water, granulated sugar, cinnamon, and nutmeg. Bring to a boil over medium heat, stirring until the sugar is dissolved. Add the butter and cook until melted.
Fry the dumplings: Carefully place the dumplings in the simmering syrup, leaving some space between them. You may need to do this in batches depending on the size of your skillet. Cook for about 20-25 minutes, or until the dumplings are golden brown and cooked through. You may need to turn them gently during cooking to ensure even browning.
Serve: Remove the dumplings from the skillet and serve warm, drizzled with the remaining syrup.

Notes

Apple Variations: You can use a mix of different apple varieties for a more complex flavor.
Dough Handling: Be careful not to overmix the dough, as this will result in tough dumplings.
Frying: Watch the dumplings closely while they are frying to prevent them from burning. Adjust the heat as needed.
Make-Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. The apple filling can also be prepared ahead of time. Assemble and fry the dumplings just before serving.