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Eb’l Dumplings

A few months ago I got a cookbook at a yard sale.  It’s called Old Pennsylvania Dutch Recipes.  Some neat things in there.  I decided to finally try something from it yesterday.  Justin had requested apple dumplings.  So I made the version I found…Eb’l Dumplings 🙂  They were pretty easy to make.  And they taste great!  I prepped them in the morning then baked them in the evening just before eating them.  I like that they are individual treats.  The recipe made 6.  I froze 3 and kept 3 out to eat fresh (2 for Justin, 1 for Rebecca).  I added my own touch by putting a little cider and sugar in the bottom of the pan when I baked them.  It made a nice syrup.

Eb’l Dumplings (Apple Dumplings)
makes 6

2 cups flour (I used whole wheat)
2 tsp. baking powder
1 tsp. salt
6 Tbsp. shortening (I used palm shortening…you could use butter…and I think I’ll add more than this next time)
1/2 cup cold milk (I had to use a little more than this to get the dough to hold together)
6 medium apples, pared and cored
1/2 cup sugar
2 tsp. cinnamon

Sift flour, baking powder and salt.  Cut in shortening.  Add milk and mix to a smooth dough (I did all the dough work in my food processor).  Turn onto floured surface and divide dough into six parts.  Roll each portion large enough to cover one apple (I rolled large portions of dough and then cut it into parts…seemed easier than rolling out dough 6 times).  Place an apple on each piece of pastry.  Mix sugar and cinnamon together.  Spoon into each core cavity.  Moisten edges of pastry and bring up over the apple; seal edges. 
*Place on greased baking sheet.  Bake at 350 for 35 min., or until apples are tender and pastry is lightly browned.  Remove from baking sheet.  Serve warm with milk or cream.

* I put the dumplings in a dish.  Then poured in a little cider and sugar and some extra sugar on top of the dumpling.  I covered the dumpling with foil (to keep if soft) and baked about 40 minutes.  Great served with ice cream.

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