THESE APPLE DUMPLINGS ARE MADE WITH SIMPLE, WHOLESOME INGREDIENTS. SMOOTH AND SPICY APPLES, WRAPPED IN DELICATE TARTS AND BAKED IN A DELICIOUS BROWN SUGAR SAUCE.
2 cups all-purpose flour
2 teaspoons of baking powder
1 teaspoon salt
10 tablespoons butter, unsalted, cold
1/4 cup milk (I used 2%)
2 apples (I like Granny Smith or Honeycrisp)
For the sauce.
1 cup unsalted butter
1 cup light brown sugar (loose)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup apple cider *
U.S. Regular – Metric for Dumplings
Place flour, baking powder and salt in the bowl of a food processor and pulse to combine.
Add the cold butter and stir the mixture until it resembles thick flour.
With the food processor running on low speed, spray the milk until the dough forms a ball.
Form the dough into a disk, wrap well and chill in the refrigerator.
Peel, core and slice apples into eighths.
Roll the dough into a rough rectangle, about 15 inches by 10 inches.
Cut into 16 long thin triangles, wrap each around an apple slice and place the meatballs in a 2.5-liter baking dish.
Make the sauce.
Preheat the oven to 350 degrees Fahrenheit.
Place butter, brown sugar, cinnamon and salt in a small saucepan and cook over low heat until bubbling and slightly thickened.
Pour the sauce over the meatballs, then sprinkle the apple cider around the base of the baking pan.
Bake the meatballs for 50 to 60 minutes or until the batter is golden brown and the apples are soft.