This is a recipe from my father's mother. It is a dense, biscuit-type dumpling. You're on your own with respect to the type of apple (I'd start with Macintoshes or Cortland Spy) and how much cinnamon and sugar to include in the filling. The sauce is a little bland; perhaps some vanilla would perk it up. Otherwise, it's great comfort food and more interesting to me than the pastry-encased dumplings I see nowadays.

(Source: My Grandmother)
2 c flour
3 tsp baking powder
1/2 tsp salt
1/4 c shortening
2/3 - 3/4 c milk

Mix flour, baking powder, and salt together, then cut shortening into flour. Add milk. Roll into a square about 1/2" thick.

Fill with chunks of apple with a little cinnamon and sugar. Pinch the corners together tightly. Dip a cloth into hot water, then flour. Put dumpling in and knot it. Cook in boiling water for about 45 min.

2-1/2 c water
2 T oleo
1 c sugar
pinch salt

Let oleo melt in boiling water, add salt and sugar and stir to dissolve. Make a paste of
4 tbsp flour
1 tsp cinnamon

Add to the liquid and mix. Serve on dumpling.

Updated: April 5, 1996
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