Apple Dumpling Gang
After becoming an avid blog reader I noticed I started to have what other's call blog envy. There were purses I knew I shouldn't buy, shoes I knew I couldn't afford and dream homes I had pinned on Pinterest that would never be mine. I started to see that same envy spill over into my food, even before I started blogging. There were cakes that were perfectly frosted, muffins with perfect domes, and doughnuts that were perfectly fried and I tried painstakingly to recreate them. One day I told myself I will get there. Having no formal training what so ever, it was going to be a day far from then. To be honest it will probably be a day far from now even.
If you guys are anything like me, I have more blog feeds coming to my inbox then actual personal emails. I have two different apps I use to read my blogs on top of that. Some people play fantasy football as a hobby, I devour blog feeds. I find it interesting how people from all over the country, even world make similar dishes, using similar techniques but each person imparts a little flair that makes it special to them and their families. I've noticed apples popping up all over the states for fall. So many different ways to use apples. It was my turn.
Today was something I've been wanting to do for a while. I love dough and I love it deep fried. I decided I wanted to do something with apples because heck it's fall. So here is my Apple Dumplings served two ways.
4 cups of all purpose flour plus 2 cups
1/4 cup of butter salted or French softened
2 cups of fat free milk
6 tablespoons of sugar
3.5 teaspoons of yeast
¼ cup of butter salted or French softened
½ cup of brown sugar
½ teaspoon of ground cinnamon
Apple Filling and Topping
3 large granny smith apples
3 tablespoons of butter
½ cup of brown sugar
¼ cup of apple cider vinegar
2 teaspoons of cornstarch
¼ cup of water
2 teaspoons of ground cinnamon
½ teaspoons of pumpkin pie spice
1. Start by mixing 4 cups of flour, 5 tablespoons of sugar in a large mixing bowl. Then mix milk, ¼ cup of butter, 1 tablespoon sugar, in a microwave safe bowl and then heat in the microwave for about 1 minute till it comes up to about 100 degrees Fahrenheit. Add yeast and then mix and let the mixture sit for about 10 minutes.
2. Then mix together flour mixture, eggs, and milk mixture. Slowly add in another cup and a half of flour. The mixture should still be slightly tacky but extremely soft. Do not over knead the mixture but the bowl should be smooth. Get another large stainless steel bowl and grease with butter or canola spray. Place dough into the bowl and cover with plastic wrap. Then place dishtowel over the plastic wrap. I keep my bowl outside to raise my dough, but you can do it in your favorite warm humid spot of the house. If you are making this during the winter then preheat oven to about 200 degrees. Then turn off the oven and rest your dough in there. After an hour I punch down the dough once and let rise for another hour.
3. Start filling my placing butter, brown sugar, cinnamon, cider vinegar and apples in a saucepan turned to medium heat. Cook till tinder. Mix cornstarch and water in a small bowl till there are no lumps. Stir in mixture to the saucepan and cook till thickens. Remove from stove and let cool.
4. I use parchment paper to help the rest the process along. I rip a long piece about 1 foot long and lay it across the countertop. I toss a little extra flour just a light dusting to help with sticking. Then place dough in the center and dust with more flour. Then rip off a second piece of parchment the same length as the first and place on top. Using your favorite rolling pin roll out dough evenly. Once you have got the dough rolled out gently remove the top parchment paper. That moment right there, is when you thank your lucky stars you dusted the top of the dough with flour.
5. Take your softened butter and spread it out evenly over the dough. Then sprinkle half the mixture over the dough, I like to leave about a half inch border at the end of the dough. Then take half the apple mixture and spread it onto the dough. Then fold the dough like an envelope. Making sure to seal the mixture into the dough. Then fold in half. You should have a square shape. Let the dough rise one more time till it doubles in volume. Suggestion: let dough rise in already greased bowl used earlier.
6. Using the parchment paper technique again roll out dough. The mixture can start to seep out and that’s ok. Then cut the dough into squares about 4 inch by 4 inch. You can leave them as squares but I prefer round shaped dumplings so I roll the squares into balls using the palms of my hands.
7. Grab a large deep pot or deep fryer and fill with enough oil that the dough should be more than half way covered. Heat oil to 350 degrees. While the oil is heating set up your station. Place cooling racks over cookie sheets this will serve as dual purpose racks to keep dough crunchy and glaze your dumplings.
8. Place dough balls in oil making sure to give the dough enough space between each other to expand. Never crowd your food when frying. My pot took about 3 minutes on each side before turning the coveted golden brown color and soft inside. Quickly remove the dumplings and place on wire cooling rack. Now here is the fun part, there are two ways to finish your dumplings. Spoon some of the apple mixture over the top or after removing from oil toss it in the rest of the brown sugar cinnamon mixture. Quickly repeat this step until all the dough has been fried. Enjoy immediately.
What's your favorite way to use apples? Savory? Sweet? Comment below.