Apple Dumplings (Mimi's Version)

Apple Dumplings: A Warm Embrace in Every Bite

The aroma of warm apples, cinnamon, and nutmeg fills the kitchen, a comforting scent that speaks of home and hearth. It's a scene I've recreated countless times, a ritual as much as a recipe. My apple dumplings, a slightly tweaked family heirloom, are more than just a dessert; they're a warm hug on a chilly evening, a sweet reward after a long day, a taste of cherished memories. The flaky pastry, tender apples, and rich cinnamon-spiced syrup create a symphony of flavors that dances on the tongue, leaving you wanting more.

This recipe isn't just about following instructions; it's about the feeling it evokes. The gentle kneading of the dough, the careful placement of the spiced apples within the pastry, the anticipation as they bake – each step is imbued with a quiet joy, a sense of creation that transcends mere cooking. It’s the perfect activity for a cozy afternoon, a chance to slow down, connect with the ingredients, and appreciate the simple pleasures of life. And the best part? Sharing the finished product with loved ones, watching their faces light up with each blissful bite. The happy sighs and contented murmurs are the sweetest reward of all.

More than just a recipe, it's a story. My grandmother, Mimi, was the original apple dumpling queen. Her kitchen was always filled with the scent of baking, a comforting presence that greeted us from the moment we stepped inside. Her dumplings weren't just delicious; they were infused with love, patience, and a generous helping of family tradition. This recipe is my tribute to her, a way to keep her memory and her culinary magic alive. Each dumpling is a small piece of my family history, a link to generations past, a testament to the power of food to bring people together.

Over the years, I've adapted Mimi's recipe, adding my own personal touches. Sometimes I experiment with different spices, adding a hint of cardamom or allspice to the classic cinnamon and nutmeg. Other times, I play with the type of apples, discovering which varieties best complement the sweet and spicy flavors. But the core of the recipe, the heart of the matter, remains the same: a simple but deeply satisfying dessert that warms the soul and brings joy to the heart.

Beyond the nostalgic element, these apple dumplings are remarkably versatile. They’re perfect for potlucks, holiday gatherings, or a simple weeknight treat. Their deliciousness transcends occasion; they elevate any moment, making even the most mundane day feel special. Serve them warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm, comforting filling against the cool, creamy topping is truly divine.

Beyond the recipe, it’s about the experience. The process of making these dumplings is just as rewarding as eating them. It’s a chance to unplug, to disconnect from the digital world and reconnect with something tangible, something real. The rhythmic motions of rolling the dough, the satisfying feeling of shaping the dumplings, the comforting warmth of the oven – these are the things that make baking such a meditative and fulfilling experience. It’s a chance to practice mindfulness, to focus on the present moment, and to find peace in the simple act of creation.

So, gather your ingredients, gather your loved ones, and embark on this culinary journey. Create your own memories, your own version of Mimi's apple dumplings. Let the aroma fill your kitchen, let the flavors dance on your tongue, and let the warmth of these dumplings spread to your heart. It's more than just a recipe; it’s an experience, a tradition, a testament to the enduring power of food and family.

Step-by-step

• Make syrup using sugar, water, cinnamon, nutmeg and butter. Bring to a boil for about a minute. Set aside.
• Pare and core apples, cut in quarters.
• Mix flour, salt and baking powder.
• Cut in shortening, add milk all at once and stir until moistened.
• Roll ½ thick.
• Cut in 5 inch squares.
• Arrange 4 pieces of apple on each square (I have never been able to fit this many pieces on each one! Therefore I have never used that many apples).
• Sprinkle generously with additional sugar, cinnamon and nutmeg.
• Dot with butter.
• Fold diagonal corners to center.
• Pinch edges together.
• Place 1″ apart in greased baking pan.
• Pour syrup over it.
• Bake at 375° for 35 minutes.
• Serve hot with ice cream.
• Prepare two large 9x13″ or 10x14″ baking dishes by spraying with cooking spray.
• Mix flour, salt, baking powder.
• Cut in shortening with pastry blender.
• Add water and mix with hands to combine. Set aside.
• Bring water, 2 cups sugar, ½ tsp. nutmeg, 1-2 tsp. cinnamon and ½ stick butter to a boil.
• Boil one minute and remove from heat. Set aside.
• Mix remaining sugar, cinnamon and nutmeg. Set aside.
• Core and pare apples.
• Either use whole apples or about 1/3 of each apple, sliced.
• Spread waxed paper on counter top.
• Cover generously with flour.
• Take a golf-ball sized piece of pie dough (or a little larger) and place on top of flour.
• Sprinkle generously with flour.
• Place waxed paper over top and roll out a few times.
• Check for sticking by removing the waxed paper and adding more flour on top if necessary.
• Roll out in circle.
• Remove top layer of waxed paper and set aside to reuse.
• Place whole apple or apple slices in center of rolled dough.
• Sprinkle with about 1 ½ heaping tablespoonfuls of the cinnamon sugar mixture.
• Dab about a teaspoon or so of butter over top.
• Fold diagonal corners to center.
• Pinch edges together.
• Place in prepared baking dishes. Usually only about six will fit in each dish. Don’t cram them together because the dough expands while baking.
• Continue rolling out all the dough and adding the apples or apple slices, cinnamon sugar and butter.
• Evenly divide the syrup and pour over each glass baking dish.
• Bake at 375° for about 35 minutes. (Maybe a little longer for whole apples).
• Serve warm with ice cream.