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You might think of apple dumplings as only a desert. But you can cleverly use this as an add-on for pork, too.
Dumplings originated as a peasant dish in Austria and Bavaria. Originally, people steamed or boiled them. Thus we come about the German term for dumpling (dampf), meaning steam. Modern recipes have all sorts of twists, like frying, but many adhere to the tried-n-true concept. The aroma of cinnamon, nutmeg, and apple waft through the air, tantalizing the senses even before they reach your plate.
By the way, National Apple Dumpling Day is September 17th, annually.

Ingredients

DOUGH INGREDIENTS

  • 2 c flour
  • ½ tsp salt
  • 2 ½ tsp baking powder
  • ⅔ unsalted butter softened
  • ½ cup whole or buttermilk
  • 6 Granny Smith or Golden Delicious apples

SAUCE INGREDIENTS

  • 2 c light brown sugar
  • 2 c water
  • ¼ cup unsalted butter
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp vanilla extract

Instructions 

  • Preheat the oven to 350 F
  • Core each apple
  • Place flour, baking powder, and salt in a mixing bowl
  • Stir in the butter
  • Add milk and work until you have a soft dough
  • Divide the dough into 6 equal portions
  • On a lightly floured surface, roll out each ball, creating a circle
  • Put the apple in the dough
  • Fold the dough all around the apple. Use a little water to keep the dough connected. Try to avoid gaps.
  • Put into a 9x13 pan prepared with cooking oil.
  • Place the dumplings in the oven for 30 to 40 minutes
  • Meanwhile, combine brown sugar, water, butter, and spices. Heat this until it begins boiling. Keep stirring.
  • Turn off the heat
  • Pour a little over the dumplings at the 10, 20, and 30-minute mark (use the entire sauce).
  • Serve out as a dessert with ice cream or whipped cream.