Best 7 Apple Dumplings With Maple Cider Sauce Recipes

MAPLE DUMPLINGS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour and baking powder. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; set aside., In a small saucepan, bring syrup and water to a boil. Carefully pour into an 11x7-in. baking dish. Drop dough by tablespoonfuls into syrup mixture., Bake, uncovered, until a toothpick inserted in a dumpling comes out clean, 22-28 minutes. If desired, serve warm with ice cream or whipped cream.

APPLE CIDER-CARAMEL DUMPLINGS

Steps:

• Make the apple cider-caramel sauce: In a medium pot, heat the cream and butter over medium until the butter is melted. Add the brown sugar and bring to a simmer over medium-low. Once simmering, cook, stirring constantly for 2 minutes. Add the apple cider and stir well to combine. (The sugar will seize, but just keep stirring and it will dissolve back into the liquid.) Add the cinnamon sticks and salt, and bring to a simmer over medium-low heat.
• While the mixture comes to a simmer, make the dumplings: In a medium bowl, whisk together the flour, brown sugar, baking powder, salt and nutmeg. Make a well in the center and add the milk, melted butter, egg and vanilla. Whisk to combine, then switch to a spatula or wooden spoon as the mixture comes together.
• Reduce the heat to a low simmer. Add a single layer of tablespoon-size scoops of batter to the pot (about 5 to 6 dumplings), cover the pot and set a timer for 8 minutes. (If desired, you can test one dumpling by cutting it in half to make sure it's cooked through.)
• After each batch, use a slotted spoon to drain and transfer to a medium bowl. Cover the bowl with plastic wrap or foil to help keep the dumplings warm. Repeat with the remaining batter, poaching the dumplings in batches until all of the batter is used. (The poaching liquid will thicken slightly and decrease as you cook the dumplings, even with the pot covered.)
• Once all the dumplings are fully cooked and removed from the pot, add the apples to the pot and simmer on low heat, uncovered, for 20 to 30 minutes, depending on how toothsome or soft you like your apples.
• While the apples cook, make the whipped cream: In a medium bowl, whisk the cream, confectioners' sugar and vanilla until it thickens enough to coat a spoon, but is still fluid. Chill the whipped cream until ready to use.
• Divide the warm dumplings among serving dishes. Spoon the sauce, apples and cream sauce over each portion and serve immediately.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

CIDER BASTED APPLE DUMPLINGS

Steps:

• 1. Preheat oven to 350 degrees F. Generously coat an 8"X8" baking dish with cooking spray. Set aside. (If apples are large and do not fit, use a bigger baking dish.)
• 2. Simple Cider Syrup: Combine the sugar, cinnamon, water and apple cider in a small saucepan. Mix well and bring to a boil. Let boil, stirring often, for 5-6 minutes. Remove from heat and set aside to cool.
• 3. Pastry: In a large bowl, stir together the flour and salt. Using a pastry blender, cut in shortening until crumbs are formed and pieces are the size of small peas. Sprinkle 1 tablespoon of water at a time over flour mixture. Gently toss with fork and push moistened dough to side of bowl. Repeat until dough holds together. Divide into 4 equal portions, forming each into a ball and flatten out to make 4 discs. Cover and set aside.
• 4. Apple prep: Peel apples, cut in half and remove seeds. Place 1 teaspoon of butter into each of 4 apple half acvities. Divide cinnamon-sugar evenly between apples, placing other half of apple on top of "filled" half. Press lightly together (butter should act as a "glue" to hold halves together). Set aside.
• 5. To prepare pastry: On a lightly floured surface, roll each douch disc into a circle about 1/8" thick. Place a filled apple in center of each dough circle. Moisten edges of pastry with water and bring dough up around apples, being careful not to tear pastry. Press edges together on top of apple to seal.
• 6. Place wrapped apples in prepared baking dish. Gently pour cider syrup evenly over apples and sprinkle with sanding sugar. Bake for 55-60 minutes or until pastry is golden.
• 7. Serve warm

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

APPLE DUMPLINGS WITH MAPLE-CIDER SAUCE

Steps:

• 1. In medium bowl, mix flour and salt. With pastry blender or two knives used scissors fashion, cut in butter and shortening until mixture resembles coarse cornmeal. Add the cider, 1 Tbsp at a time, tossing with fork after each addition, unti pastry holds together to form a dough. Shape dough into two 1/2 in. thick squares; wrap separately in plastic wrap. Chill. 2.Preheat oven to 375. With melon-ball scoop, core apples, leaving 1/2 in. of core intact at bottom of each apple. Peel 2/3 of each apple leaving peel on bottom 1/3. In bowl, mix brown sugar, currants, walnuts and butter; pack mixture into cored portion of each apple. 3. On lightly floured surface, with lightly floured rolling pin, roll out 1 dough square to 21 1/2 x 7 1/2" rectangle.; trim to 21 x 7" saving scraps. Cut into (3) 7" squares; place an apple, filling side up, on each square. Brush some egg mixture over edges of dough. Lift opposite corners of dough squares over apples; pinch to seal, making 4 seems. Press seams flat onto pasty to conform to apple shape; brush dumpling with egg mixture. Reroll dough scraps; cut out leaves. With knife, make vein marks on leaves. While egg mixture is still wet, attach leaves to dumpling. Repeat with remaining apples, dough and egg mixture. Insert cinnamon stick "stem in top of each dumpling. Place dumplings in 13 x 9 x2" pan. Bake 40 minutes 4. Meanwhile, make Maple-Cider Sauce: In small saucepan, mix cornstarch and cider until smooth. Add remaining ingredients; mix. Heat to boiling over medium heat; boil 1 minute. 5. After apples bake 40 minutes. pour sauce over them; bake 15 minutes longer or until apples are tender when tested with wooden skewer inserted through lower third of dumplings. 6. Make Maple Whipped cream: In bowl, beat ingredients until stiff. Serve with dumplings.

APPLE DUMPLINGS WITH CIDER-RUM SAUCE

Steps:

• Cut two pieces of parchment paper to 16 by 11 inches. Set aside.
• Make the dough: In a medium bowl, whisk together flour, baking powder, salt, and sugar; sprinkle butter cubes and shortening over top of flour mixture. Using your fingers, work butter and shortening into the flour, smearing as you go, until mixture resembles cornmeal with some pea-size pieces of butter remaining. Add milk and stir, using a fork, until dough begins to hold together.
• Turn dough out onto one of the pieces of parchment paper; knead until dough feels cohesive, about 3 times. Shape dough into a rectangle and cover with second piece of parchment paper. Roll dough between parchment paper into a 16-by-11-inch rectangle. Carefully transfer to refrigerator; let chill for 30 minutes.
• Preheat oven to 425 degrees.
• Make the sauce: Meanwhile, place a medium saucepan over high heat. Add cider, rum, and brown sugar. Let simmer for 5 minutes. Remove from heat and set aside.
• Make the apples: In a small bowl, stir together brown sugar and cinnamon; set aside. Peel and core apples; trim if necessary to make each about 3 inches.
• Using a ruler and a sharp knife, trim chilled dough into a 10-by-15-inch rectangle. Cut into six 5-inch squares. Set one apple in the center of each square; fill centers of apples with brown sugar mixture. Bring corners of dough up together around apples to make four points, gently sealing at top and along seams so that the pastry fits snugly.
• Place each dumpling in a large baking dish. Pour sauce around dumplings and transfer to oven; bake for 10 minutes. Reduce oven temperature to 375 degrees and bake until dumplings are golden brown and sauce is bubbling, 25 to 30 minutes more. Serve warm in bowls with extra sauce.