Michigan Apple Dumpling
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
36
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 cups
Flour (sifted)1 tsp
Baking Soda1 tsp
Sugar1 tsp
Salt1 cup
Sour Cream1 tsp
Ground Cinnamon8 tbsps
Butter1 cup
Milk1
Lemon1 cup
Heavy CreamDirections:
1
Wrapper: In a food processor blend the dry ingredients
2
Add the sour cream and pulse just until it comes together
3
Bring it into a ball, wrap in plastic, and chill while you prepare the apples
4
Filling: Peel and halve the apples and remove the cores with a melon baller
5
In a food processor, cream together the sugar, cinnamon and butter
6
Place a spoonful of this in the center of the apple halves then put the halves together to encase it
7
Remove the dough from the refrigerator and roll it out to 1/8-inch thick on a floured surface
8
Cut into large squares and wrap the apples in it, sealing the edges by painting with milk and pinching
9
Drop into boiling water with the lemon half in it, cover tightly, and let simmer 15 minutes
10
Whip the heavy cream, sugar, and sour cream and serve immediately