Cinnamon Apple Dumplings Recipe (2024)

FAQs

Why are my dumplings not fluffy? ›

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

Don't scoop or pack the ingredients down. Be sure the broth is bubbling before dropping in the dumplings so the bottoms cook well at the start. Lower the heat to finish slowly cooking the dumplings completely, so they aren't soggy and doughy in the centers.

Apple Dumplings are a delightful treat that require a bit of special care with regards to storage and consumption. Unopened and stored at room temperature, they'll last around 2-3 days. However, when refrigerated, they'll stay good for about a week.

Apple dumplings taste delicious reheated in a conventional oven at 350° for 10 to 12 minutes. Cover the dumplings loosely with foil while reheating. Refrigerating apple dumplings can prolong their freshness. They can also be frozen.

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Don't Overwork the Dumpling Dough

First, mix the dumpling ingredients just until the dough comes together. You'll whisk together the dry ingredients, then add melted butter and heavy cream. Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour.

If you keep the lid on, the dumplings will end up entirely steamed, so they'll be softer and slightly wetter. If you leave the lid off, they'll crisp up more on top, and be slightly drier. I like to do a bit of both, so I'll usually leave the lid on for the first 10 minutes or so, then take it off for another 10.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

Not only can you make your dumpling filling up to two days in advance, it's actually better if you do—it's much easier to work with if it's well-chilled.

Cooking Dumplings

They keep well in the fridge for 5-7 days and even longer in the freezer!

Can you cook dumplings the day before? ›

You can make it days ahead and refrigerate, or freeze huge quantities. The dumplings whip up so quickly, and can be refrigerated for up to a day or frozen for months. You might consider making a double batch and freezing some to have on hand.

Lower your heat so that your broth is just barely barely barely boiling and drop these pieces in one at a time. It is important that you DO NOT STIR. We are not going to stir these as we don't want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.

Apple dumplings are believed to be native to the northeastern United States, around Pennsylvania. Often found among the delicious Amish recipes, it is frequently eaten as a breakfast item, too. However, they are also regularly eaten as a dessert and sometimes served with ice cream.

They're good steaming hot just out of the boiling pot, they're good cold, eaten standing in front of the fridge. Between the filling and the wrapper, a dumpling covers at least three food groups.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

It's a delicate balancing act: if the dough is over-worked, the dumplings will be dense and chewy; if it's not worked enough, they'll be insubstantial and won't hold together. To prepare the chicken and broth, place all ingredients in a large Dutch oven or stock pot.

Carefully drop dumplings by heaping teaspoonfuls into the soup. Here's what it looks like once you've put the dumplings into the saucepan. Cook covered for 10 minutes and then uncovered 10 minutes. You'll notice that the dumplings puff up as they cook.

If the dough is dropped right into the liquid, the simmering action may break up the dumplings. Also, the dough will soak up moisture from the liquid so the dumplings will become soft and soggy.