Cooked Apple Dumplings

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.

   Ca. 1 min.

2. 2

   Pour in the buttermilk and use a fork to mix until a shaggy dough forms.

   Ca. 2 min.

   Kokkens note: Avoid overmixing, which can make the dumplings tough.

3. 3

   Turn the dough onto a lightly floured surface and knead for 1-2 minutes, just until it comes together into a smooth ball.

   Ca. 2 min.

4. 4

   Cover the dough with the inverted mixing bowl and let it rest for 10 minutes.

   Ca. 10 min.

   Kokkens note: Resting the dough makes it easier to roll out.

5. 5

   While the dough rests, bring a large, heavy-bottomed pot of water to a rolling boil.

6. 6

   Prepare the apples as specified in the ingredient list.

   Ca. 5 min.

   Kokkens note: Having the apples ready will make assembly quicker.

7. 7

   Divide the rested dough into 8 equal portions.

   Ca. 2 min.

8. 8

   On a floured surface, roll or press each portion into a round large enough to enclose two apple quarters.

   Ca. 4 min.

9. 9

   Place two apple quarters in the center of each dough round, then fold the dough up and over, pinching the seams firmly to seal completely.

   Ca. 4 min.

   Kokkens note: A tight seal is crucial to prevent the dumplings from opening while they cook.

10. 10

    Carefully lower the finished dumplings into the boiling water, ensuring not to overcrowd the pot; cook in batches if necessary.

    Ca. 1 min.

11. 11

    Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 30 minutes.

    Ca. 30 min.

    Kokkens note: The dumplings will swell as they cook.

12. 12

    Use a slotted spoon to gently remove the dumplings from the water and transfer them to serving bowls.

    Ca. 1 min.

13. 13

    Serve immediately, drizzled with the heavy cream and sprinkled with granulated sugar.

    Ca. 1 min.