Bonnies Ultimate Apple Dumpling Recipes

APPLE DUMPLINGS

Steps:

• In the bowl of a food processor, pulse a few times to combine the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 6 tablespoons water and pulse just until the mixture is moistened and holds together. Add up to 2 more tablespoons water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour and up to 3 days.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Using a melon baller, remove a tiny bit of the root end of each apple. Use the melon baller to core each apple from the stem, leaving about ¾-inch intact at the bottom. Rub the outside of the apples with some of the brown sugar mixture. Toss the remaining brown sugar mixture with the butter and currants and stuff it evenly into the apples. Butter a large baking dish.
• On a lightly floured surface divide the dough into 6 equal rectangles. Working with one piece at a time, roll into an 8-inch square between 1/8- and ¼-inch thick. (Keep the other pieces in the fridge while you work.) Place one apple in the center, open side up. Brush the edges with the beaten egg and bring them up and over one apple, pressing the dough gently to adhere it. (If there are any thin spots or holes in the dough, seal them well to prevent the dough from slipping off during baking.) Transfer the wrapped apple to the prepared dish and transfer it to the fridge. Repeat with the remaining dough, egg wash, and apples. Heat the oven to 400 degrees. Chill the apples while the oven is heating.
• Just before baking, brush the apples all over with the egg wash and sprinkle all sides generously with sugar. Bake until the crust is deep golden brown, about 30 to 40 minutes. Insert a small knife in an inconspicuous spot to test the apple for softness and return to the oven for a few minutes more if not done yet. If crust is becoming too dark, tent lightly with foil until apples are cooked through.

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.

BONNIE'S ULTIMATE APPLE DUMPLING

Steps:

• 1. PREPARE APPLES: Peel and core 4 medium Granny Smith apples. I do this by hand with a sharp paring knife by making a hole in the center of the apple and removing the seeds. Set aside.
• 2. Pre-heat the oven to 400 degrees. You will need a buttered. 8 inch glass baking dish.
• 3. MAKE THE SYRUP: In a small sauce pan, combine sugar, water, butter and cinnamon, and heat to boiling, then simmer for 10 minutes on very low heat. Meanwhile,
• 4. MAKE THE FILLING: Combine 1/2 cup of sugar with 1/2 teaspoon of cinnamon.
• 5. ROLL THE DOUGH: It will take 2 pie crusts for four dumplings. I roll the dough a little thinner than the crust. Make a square of dough, place the apple in the center of it so that when you bring up two corners of the square, the ends touch. Cut away any excess dough. Fill the center of the apple while it is on the dough with 2 teaspoons of the sugar filling. Top with one teaspoon of butter, bring two ends up around the apple and pinch to close, then bring the other two ends up and pinch to close, pinch the sides and seal so there is no crack anyplace. It should look like my photo of apple dumplings. You may have to "patch" the dough when you roll it for the second dumpling, but as long as it is sealed, that is okay. Finish sealing all the apples in the dough.
• 6. Place the apple dumplings in the dish, don't let the sides touch, about 1/2 inch apart. Pour the syrup carefully AROUND not OVER the apple dumplings.
• 7. Bake in the 400 degree oven for 1 hour until dumplings are lightly browned. Serve in a shallow dish with a couple spoons of the syrup around the bottom of the apple, and a big dollop of whipped cream or lite cool whip! Enjoy!

BONNIE'S PIONEER CHICKEN AND HERB DUMPLINGS

Steps:

• 1. Cook's Tip: You will need a large Dutch oven or pot with a tight fitting lid. I use a cast iron Dutch oven.
• 2. Select a young 4 to 5 pound chicken. You can use all parts of the chicken, but it is less bones if you use the legs, thighs and breast meat, which is what I do. I make stock for future use from the remaining parts of the chicken.
• 3. Remove the skin from the chicken. Cut the breast meat in half so all the pieces are about the same size. Place the chicken pieces in a large Dutch oven over medium high heat.
• 4. Add 8 cups of water. Add the bay leaves, rubbed sage, salt and pepper. Bring pot to a boil then turn down to a simmer for 30 minutes or until chicken is tender.
• 5. Lift out the chicken to a platter and remove the bones and return the chicken to the pot. Add the stick of butter. Now, add the remaining vegetables and bring temperature back up and then when it comes to a boil, turn down to a simmer. Simmer until vegetables are tender, about 15 minutes. Remove bay leaves. Check seasoning for salt and pepper.
• 6. Thicken or not to thicken? We prefer our broth to be more like a stew and the addition of dumplings does thicken it somewhat. Optional: If you like a thicker stew, now is the time to thicken it by adding 2 tablespoons of flour to ½ cup cold water and whisk until smooth and then add to the broth. Stir.
• 7. Making Dumplings In a small bowl, add flour, baking powder, salt, pepper, sage, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk.
• 8. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings.
• 9. Serve this delicious chicken and dumplings in bowls. Enjoy!