Post by chief_cook2 on Jul 6, 2005 14:04:17 GMT -6
Amish Boiled Apple Dumplings
2 C. self-rising flour
1/2 C. apple juice
1/2 tsp. ground cinnamon
1 C. diced apples
2 (46 fluid oz.) cans apple juice
1 T. cornstarch
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon,
stirring until smooth. Stir in diced apple. Pour all the apple juice
into a 4-quart pot with a tight fitting lid. Bring to a boil over
medium heat. Drop diced apple mixture by soup-spoonfuls into boiling
juice. Cover and let boil 20 minutes. Do not remove lid during
cooking. After 20 minutes, remove dumplings from pan; set aside. Stir
cornstarch into remaining apple juice in pot and cook until thickened.
Serve over dumplings. Makes 8 dumplings.
2 C. self-rising flour
1/2 C. apple juice
1/2 tsp. ground cinnamon
1 C. diced apples
2 (46 fluid oz.) cans apple juice
1 T. cornstarch
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon,
stirring until smooth. Stir in diced apple. Pour all the apple juice
into a 4-quart pot with a tight fitting lid. Bring to a boil over
medium heat. Drop diced apple mixture by soup-spoonfuls into boiling
juice. Cover and let boil 20 minutes. Do not remove lid during
cooking. After 20 minutes, remove dumplings from pan; set aside. Stir
cornstarch into remaining apple juice in pot and cook until thickened.
Serve over dumplings. Makes 8 dumplings.