Recipe Index

Ingredients

• 1 1/2 cups shortening, packed
• 1/2 cup boiling water, plus more if needed
• 1/4 cup milk
• 4 1/2 cups all-purpose flour
• 1 Tbsp. granulated sugar
• 2 tsp. kosher salt
• 4 tart baking apples, preferably Granny Smith, peeled, cored, and diced
• 1/2 cup packed brown sugar
• 6 Tbsp. granulated sugar, plus more for sprinkling
• 2 tsp. ground cinnamon
• 2 tsp. kosher salt
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 Tbsp. butter
• 1/2 cup granulated sugar
• 1 Tbsp. cornstarch
• 3 Tbsp. butter
• 2 cups heavy cream
• 1/4 cup white rum
• 2 tsp. vanilla extract

Method

1. Whisk the shortening, boiling water, and milk in a mixing bowl until smooth and thick for the dumpling pastry.
2. Sift the flour, 1 Tbsp. granulated sugar, and 2 tsp. kosher salt in another bowl, combine the flour mixture with the shortening mixture, and knead the dough lightly until even, adding a splash more boiling water if it needs it.
3. Divide the pastry into four pieces, roll each piece on a floured surface into an oval about 1/4 inch thick and roughly 6 by 10 inches, wrap the sheets, and refrigerate them for 30 minutes.
4. Toss the diced apples with the brown sugar, 6 Tbsp. granulated sugar, cinnamon, second 2 tsp. kosher salt, ginger, and nutmeg, and rest the filling for about 15 minutes until the apples release liquid, then lift the apples out with a slotted spoon and reserve their liquid.
5. Preheat the oven to 350°F for the assembled dumplings.
6. Divide the apple mixture among the four pastry rectangles, leaving a 1-inch border, dot each portion with part of the 2 Tbsp. butter, sprinkle with a little extra sugar, fold the dough over the fruit, and pinch the parcels completely sealed.
7. Bake the dumplings seam side down on an ungreased baking sheet for about 30 minutes until lightly golden, meanwhile reducing the reserved apple liquid in a small saucepan over low heat for about 5 minutes until slightly syrupy.
8. Brush the baked dumplings with the apple glaze and return them to the oven until the pastry browns further.
9. Simmer a sauce from the 1/2 cup granulated sugar, cornstarch, 3 Tbsp. butter, heavy cream, white rum, and vanilla extract until combined and slightly thickened, and serve the warm apple dumplings with this rum cream sauce spooned over.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data