Apple Dumplings, Boiled
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Ingredients.
- — % of a Ib.
- of suet paste (No.
- 1670, or 1671), 6 apples, 6 cloves, moist sugar.
- Method.
- — Pare and core the apples, fill the cavities with sugar, and add a clove.
- Roll the paste and cut rounds large enough to rather more than £ cover the apples.
- Place one on each round of paste, slightly wet the edges, and press them gently to the top of the apples where they must be completely joined.
- Tie each dumpling in the corner of a well-floured pudding cloth, put them into boiling water, and boil gently from 40 to 50 minutes.
- Time.
- — To make and cook, from i| to ij- hours.
- Average Cost, pd.
- each.
- Sufficient for 5 or 6 persons.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife