National Apple Dumpling Day
National Apple Dumpling Day is September 17 and these Old Fashioned Apple Dumplings come to you from the the Old Parkdale Inn Bed and Breakfast in Oregon’s Hood River Valley. The Valley’s reputation for quality apples dates back to the 1900 Chicago World’s Fair, where 16 blue ribbons were awarded to local growers. A Chicago newspaper reported that, “Since the Centennial Exposition, everybody in the world knows about Hood River apples.”
For the Sauce:
1 cup water
2/3 cup sugar
2 tbsp butter
1/4 tsp cinnamon
For the dumplings:
1 1/2 cups flour
3/4 tsp salt
1/2 cup shortening
4-5 tbsp milk
4-5 small apples
Preheat oven to 425 degrees.
In a small saucepot, combine the water, sugar, cinnamon and butter. Bring to a boil and stir until the butter melts completely. Remove from heat and let cool while you make the dumplings.
In a large bowl, combine the flour, salt and shortening. Mix with your fingers until dough has a grainy texture (will look sort of like cornmeal). Add the milk and mix until combined.
Roll out dough to 1/8th inch thick on a well floured surface. Cut into 4-5 large squares.
Peel and core your apples then place one apple on each square of dough. Sprinkle cinnamon and sugar over top of the apple then gently wrap dough around apple, sealing edges with a little water. Don’t worry if the dough doesn’t completely enclose around the apples—just do the best you can.
Place the dumplings in a greased pan and pour the sauce over the dumplings and around the sides of the pan.
Bake for 40 minutes until golden brown.
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