What is an Apple Dumpling? - 257 Year Old Recipe
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2022
- Our Brand New Viewing Experience ➧ townsendsplus.com/ ➧➧
Retail Website ➧ www.townsends.us/ ➧➧
Help support the channel with Patreon ➧ / townsend ➧➧
Instagram ➧ townsends_official
![[ไฮไลต์] แบดมินตันหญิง ไท่ ซือ หยิง vs เมย์ รัชนก อินทนนท์ รอบแบ่งกลุ่ม | โอลิมปิก 2024](http://i.ytimg.com/vi/LUCG0H5qkpQ/mqdefault.jpg)
![[ไฮไลต์] แบดมินตันชาย วิว กุลวุฒิ(ไทย) vs Kenta Nishimoto(ญี่ปุ่น) รอบ 16 คน | โอลิมปิก 2024](http://i.ytimg.com/vi/kaQRLljJkSI/mqdefault.jpg)
Natural linen kitchen clothing, perfect for use as a pudding cloth www.townsends.us/products/natural-linen-kitchen-cloth-s3470-p-1438
One other thing I would add. Never, ever compare your mom's apple dumplings to one from a recipe that's over 200 years old. That's how you never get another homemade dumpling ever again. 😂.
Well, it's always good to respect your elders, even if it's the ones from 200 years ago.
Right lol😂😅
Only if you say the 200 year old dumpling is better.
@@moniquem783 watching the video, it was looking a lot like he was on the fence. I was thinking he needed to watch his step. 😂
@@benjaminscribner7737 😂😂😂
This episode seemed to have a lot more commentary than is usual, but I really enjoyed the analysis. I love to see Ryan really coming into his own on the channel and look forward to the next one.
Whenever there is a dead simple recipe I always enjoy the time taken to go in-depth in the history, much like the grog episode
More commentary is good. The videos where it's just them doing stuff while generic acoustic guitar plays in the background, can get pretty dull from an intellectual standpoint. I come to this channel to LEARN history and cooking techniques. Not watch someone press dough out in silence for 5 min
@@BigboiiTone Honestly I enjoy both. I find cooking to be a fairly relaxing and centering activity so sometimes I really like the silent videos, but as more of a wind-down than a guide. I can see where you're coming from, though.
My mother and grandmother (I'm 76) made apple dumplings from a recipe handed down, at least 19th Century. Peel and core a large apple. Prepare a standard pie crust (flour, lard, water) and roll it out round. Place the cored apple in the center of the crust. Fill the cored hole with a mixture of butter, brown sugar and cinnamon. Draw the crust up and over the apple to cover it completely. You may cut a stem and leaves from the extra crust if you wish. Put them (they usually made more than one) in a oven safe dish. Brush with melted butter, sprinkle with sugar and place in a moderate oven (~350ºF). Bake until the crust is golden brown and flakey. The dumpling was usually served in a bowl with milk/cream and a spoon. OH SO DELICIOUS! I want to make one and be 5 all over again!
That's my grandmother's recipe! She'd serve it with ice cream though 😋
That’s the one I used to eat too, but from a British family recipe and the hole filled with cinnamon, sugar, nuts and raisins. Served with custard.
I'm going to record this recipe. Do you have a name you'd like to give it?
I'm totally gonna try this thanks for sharing
Thanks, I'm going to try it.
I love that Ryan brought his moms apple dumplings on. I miss the dumplings my mom use to make. I moved far from home and look forward to that midwest cooking every visit. Thanks for the warm feelings!
WHOLESOME. Although i could pass on your username unless that's your actual name
@@BigboiiTone what's wrong with his name?
@@BigboiiTone bruh
Why not visit? 😂
In Croatia, we make breaded dumplings (with simple sweet dough) and plums. The plums are cored then just in there whole. They are then boiled.
You serve them with sourcream and sugar. So basically what you're doing here, just with a plum and not in a bag. The bag was interesting but I can see the point if the flour is a bit coarser/looser, kinda like the banana or corn leaves used for keeping tamales together.
That sounds amazing
If a dough is boiled too vigorously it will begin to fall apart so the bag may help prevent this
We have the exact same thing here in Czechia. Absolutely love them
Risen blueberry dumplings are also a staple, especially in the mountains.
@@michalberanek2783 I love plums and berries of many kinds (including blueberries) are my favorite junk food, the lot of you are all making me so hungry, I shouldn't be watching this shortly before bed. XD
In Poland they make black plum pierogi in the fall, with cinnamon and sugar
As a kid, when times were tight, I remember flattening canned biscuits and putting a spoonful of apple sauce or apple butter in the center, and folding over before baking. I love the continuity of experience through generations, despite changes to methods and ingredients.
As to the comment of the modern filter about past cooking, I don't think a lot of people have cooked on a wood stove. Boiling things is pretty easy to do. Trying to bake or fry things over wood heat is a lot more difficult. I completely understand how boiling was a lot more popular. Keeps your temperature stable regardless of your heat supply. In the winter I cook a lot more meals on the wood stove than I do on the propane just to save energy,
I never thought of that before. so that's why the english boiled everything
Could it be because water was dirtier and they needed water in their diet
@@drowningin have you ever boiled dirty water?
@spacecase0 - I'm impressed that you use a woodstove to heat and propane to cook, and the option to cook on the woodstove in winter. Seriously, I'm impressed. That seems like a great arrangement.
@@kimfleury yes, but not with food in it
Not everyone in the 17th and 18th century had access to an oven which is why so many recipes from that period and earlier used boiling as the best method for cooking since nearly everyone had the ability to boil water.
And also oven or bakery is a business.
People be like.. Making their bread in home and bake those in those "oven shop". same like when u grow your chicken but u slaughter it at the slaughter shop in the market.
idk how they called. is it just simply bakery or what?
Excellent point.
Don't know much for the US. In Europe in the late medieval time (probably other times too, but that's when I'm sure), fire at home was not really big with flames but closer to a barbecue braze, made of smaller wood since the woods belonged to the lords. The fire could more often that we'd think be up all day, especially on colder days, and cooking of winter dishes often had long boiling times, because having a pot over the fire was commonplace.
I grew up with apple crumble, coming from West Coast Canada. It's chopped apples with cinnamon and brown sugar sprinkled on top, topped with a crust of oats and butter and then baked. It's kind of like a simplified apple pie, but I prefer it. It goes excellently with vanilla icecream. For homemade family desserts, it was always either apple or apple blackberry crumble, apple or apple rhubarb pie, and icecream to go with.
We call that "apple crisp." After topping it with the crumble it's put back into the oven just until crisp.
@@kimfleury Yep!! Apple crisp is a thing in New England as well; here, it's a traditional autumn treat, much like pumpkin pie is.
Man a good apple crumble is a treat, we need some sort of Townsends Cooking Extravaganza convention we can all go to and cook our favorites :D
we have the same here in Quebec, in french we call it "croustade aux pommes" , lots of recipe call for big proportion , like a big pyrex lol , but if u ratio it u can make nice single portion in mugs or small bowls ( oven safe oc )
@@animagoldsmith1970 My grandparents grew up on the Quebec border, so that makes a lot of sense. Sheppard pie, pea soup, tortierre, and others family recipes obviously came from there, though. Know any other French Canadian staples I might not have had out west?
In my country, Denmark, we have a type of dumplings called æbleskiver: 'apple slices'. They are ball shaped dumplings fried in a special pan. But there are no apples in them. They used to have apple slices in them, but for at least the last app. 150 years they have been made with just the dough. Which is of course very confusing to foreigners.
I imagine that's similar to french fries in the US. ;) They're not french hehe.
@@DeterminedDIYer mincemeat.
Have you guys ever considered making a version with the apple slices back in and selling them as the same product name, to _really_ confuse foreigners?
@@DeterminedDIYer They are 'frenched' that is julienned. A closer comparison would be things like the 3 Musketeers bar, which formerly had 3 flavors but 2 were pulled due to shortages. I know there are other examples I'm not thinking of.. the main ingredient is removed, but the name is kept.
We have those at a restaurant in the town where I went to college. They're delicious
When we moved to PA Dutch country we encountered apple dumplings that were round, baked and delicious. At some point in my life I began to wonder why this type of dumpling was so different than that in chicken & dumplings. Voila! Ryan has given us the missing link.
Hell yes PA Dutch born and bred!
yup same here the missing link🙈🙉🙊
As an actual Dutchman, I'm surprised there's something Dutch that's actually edible. We normally stick to turning things in to mush. :P
@@christhedicemaniac4318 Pennsylvanian born and bred but spent the 1st 10 years on the west side of the state.
I was born in Lancaster, PA, the most Amish place you can imagine, and raised by my English grandmother. That's what I've always known dumplings as. Core an apple but leave it whole, fill the middle with cinnamon sugar and butter, wrap it in pastry, bake it in an oven. Apple dumpling.
I was very afraid he was going to accidentally diss his Mama's cooking there for a minute. Ryan checked himself before he wrecked himself, though.
I thought he was trying not to dis the boiled apple dumpling recipe, since they sell the cookbook... but he had to be honest. Mom's cooking is always best. It's like when my aunt was in the hospital having a baby, and her older kids stayed with us. My mom made their favorite foods for dinner, according to what my aunt had told her. The oldest one's fav was scalloped potatoes, but he didn't seem to like my mom's. So Mom asked him how his mom made her scalloped potatoes. And he said, "Well, she opens a box, and it has 2 little bags in the box, and she mixes those together."
Enjoyed this, Ryan! I grew up in Virginia and had grandmothers in downstate Illinois and Indiana. Within my experience, "dumpling" always meant something boiled, or at least in contact with liquid, such as the dumplings in chicken-and-dumplings that were biscuit dough cooked floating atop the chicken and gravy, so they turned out baked on top and boiled on the bottom. If it was baked, it was a pie. If it was fried, it was a fritter.
Southern Illinois..only Northerners call it 'downstate'. 😞
@@ericstearns170 I'm from the northeast and have never heard "downstate" used till now.
@@wildpinto3291 Northern Illinoisans...It's a slang term like slum or s$&%hole meaning not Chicago so beneath our notice.
That chicken and dumplings sounds absolutely delicious.
@@wildpinto3291 We aren't "Northerners" here in the Northeast. We're Yankees.
The apple dumplings that I used to know and love when younger came from 2 places: female relatives from the midwest and a hole in the wall diner my family used to go to for their amazing sloppy joes and apple dumplings. Both had similar characteristics. Both kinds were baked, not fried. Both were mostly round and had pastry crust. Both had whole apples that had been first peeled and cored - never sliced, as sliced would lose their shape in the oven. Both had lots of cinnamon and our favorite spice, nutmeg. Both had a runny, gooey cinnamon sauce and/or vanilla ice cream as toppings. And both kinds could be had year round, although most times we had them during the fall and winter months.
This was my history too...even now, the local church ladies offer them up at our holiday festival!
@@jenbergeron7955 So nummy! 😋
When i was growing up my elderly aunt used to make what she called apple dumpling soup. She would put peeled, cored, cut up apples in a pot with sugar, brown sugar, butter, cinnamon and apple juice then make a sweet dumpling dough and add the dumplings when the apples were almost tender. It was super amazing and i still make it to this day.
My mother made what we called Apple Dumpling. She sliced the apples (about 6, maybe more), put them in a round casserole dish. She dotted apples with margarine and a light dusting of ground cinnamon. She mixed up Bisquick using the biscuit recipe. I can't recall if she put in a bottom crust. But she put on a top crust. She baked it until crust was dark brown. She served it with milk, sugar, and cinnamon. Each person had their own bowl, received a hot slice of Apple Dumpling, sprinkled it with sugar, sprinkled it with cinnamon to taste (I put on lots), and then poured on milk. Some of us put on a little milk, some of us covered dumpling completely. When we were young, it frequently was the evening meal. (No sides, salad, or meat.) We could have as much as we wanted.
I’m up in the north east drinking a cider and looking at where my pear tree was before the Fire Blight took her and much of the heritage orchards these past few seasons. It’s nice to be reminded of the reasons I loved it in the first place.
Apple dumplings are the best things ever! Thank you for posting.
100% agree
I love Amish Dutch apple dumplings ❤
They both look delicious! I wonder if you’ve ever made this dumping desert. My grandmother who was born in 1889 brought this recipe from her mother to America. She used berries in season like blackberry’s. Boiled them in some water and sugar then strained the liquid. Putting the liquid back on the stove to boil she dropped in dumplings like you would make for chicken and dumplings. Everyone got a dumpling with that rich blackberry sauce covering it in a dessert bowl topped with whipped cream. Mmm!
Latina California girl here, and never heard of apple dumplings before! This was a delight to watch and learn. I would definitely try one if given the chance~
My beloved Grandmother, now many years deceased, was born and raised in northern Illinois. She made a superb apple pie which looked much like your Mother's apple dumpling when it was served. She did use top and bottom pie crusts made from scratch, and the filling was also from scratch. She would bake it in a Pyrex glass pie pan, and it was quite delicious! I do not remember her ever calling anything a dumpling (except what she put in her chicken soup). My Mother was an accomplished baker, but she could never ever match HER Mother's apple pie!!!
Grandma had German and Cornish ancestors. She knew what a pasty ("PAH-stee") was, but she only mentioned them filled with meat, potatoes, rutabega, trunips, and such, not with fruit filling. The Cornish miners brought them in little metal pails for their lunches when they went down into the shafts.
That was a nifty poem, and I loved hearing Ryan read it. "Cut the cores out nicely" Hannah's telling you not to waste fruit here, I think. I wonder if the apple turned to applesauce because it was overcooked? I think I would enjoy it, I absolutely love applesauce. One of my favorite apple desserts was just plain baked apples. We'd core them and stuff the hole with raisins butter and brown sugar, sprinkle the top with cinnamon and they were delicious.
I grew up on the baked apples as well but without the raisins.
As a Scot I saw “Dessert boiled in a bag!?” and thought it was going to be clootie dumpling! So very glad to learn another one.
I grew up on clootie dumpling. My father would have it instead of cake for birthdays, covered in cream and sugar.
Apple and blackberry crumble was my fav growing up in England. Extra thick crumble of course.
“This is like coming home.”
This made my heart ache in the best way
RYAN! RYAN! You open with a very high-quality scene. I lived in Western New York State as a child and youth: our apple dumplings were battered and fried and served with (a) maple syrup, (b) nutmeg, cinnamon, and brown sugar. This steamed dumpling looks to be a fine recipe...but it NEEDS NUTMEG!
This looked interesting, when we apple pick in the autumn, this looks like a must make... thank you for this ... my youngest loves cherry pie ... that is his go to birthday dessert... thank you for showing us your Mom's apple dumpling... it reminded me of the cherry pie my mom made for her favorite grandson.
I don't know if my grandma ever had apple dumplings (I'm sure she had at one point in her life but never around me) but she LOVED candied apples...she would bake them in the oven wrapped in aluminum foil and covered with sugar and butter inside and out after coring the apple. She'd core the apple and leave it as intact as she could, put it on some aluminum foil, pour a mixture of melted butter and sugar down the middle until it came over the top and coated the outside then wrap the apple up with the foil and bake it low and slow in the oven for a good hour (least if I'm remembering the cooking time right...it's been years). She made a really good apple pie too, and that's praise from me considering I'm not the biggest fan of apples...especially apple flavor candy...freaking green apple flavor candies replacing all the lime flavor...can't eat Skittles anymore cause of that...
My grandma would core and slice the apples and do the same thing with them. Butter, brown sugar, a pinch of salt because she said salt made the sugar and butter get sweeter. If she had it, she’d put it a little cinnamon or allspice, but it wasn’t necessary. Good memories! Thanks!
Add a splash of run, and you have a desert fit for a king! Perhaps a dash of cinnamon and nutmeg.
My mother would make baked apples from time to time, and they were always amazingly good.
They have an original variety of Skittles with lime in the mix
@@HTacianas Okay I deleted my last reply to you because I looked it up and yeah, apparently last year they brought it back and took green apple outta the mix. I'm just so used to it having been green apple now that I never bothered to look at the bag again. May have to get a bag for old time's sake when I get groceries this week.
That's how my grandma would make em, but wrapped in pastry instead of foil lol
I grew up with baked apples. A cored whole apple with skin on, fill the hollow with a mix of currants, lemon rind, butter and a wee dram of whiskey. Place on a tray and sprinkle with course sugar and cook. Usually served with custard
Hahah, expecting the apples were at a standard modern scale, his hand looks like the Hulk plucking it from the tree! :D
Grew up in Oklahoma, mom was from Kansas, we always had a baked apple if it wasn't in a regular pie crust. Just an apple cored out, filled with sugar, butter, spices, raisins and baked in a dish until soft. Topped with either whipped cream or ice cream if wanted, very yummy! Also had crab apples and mom made apple sauce out of them and used it in a cake recipe.
I'm from the UK and Apple dumplings were always boiled, made with suet pastry which would be pretty light despite the boiling. Apple pie and puddings in the UK are usually made with Bramley apples which are inclined "fall" ie go soft and fluffy instead of staying in whole pieces, giving a more "applesauce" kind of texture. It didn't look like puff paste in your dumpling as that would have layers of butter through it and would presumably make the dough lighter and fluffier, although I must say I've never seen it used before in a boiled pudding. I'm interested to try though
(Edited diet pastry to suet pastry
Agreed. I came to look fro this. I didn't see any butter go into that dough, let alone folding to make layers. That's one of the key ingredients to puff pastry. Otherwise it's just dough. I've made pie crusts without butter. It's a water crust pastry which is fine but not what people are looking for. I'm sure it still turned out lovely. Hard to mess up apples and crust.
Also from a British family but ours were cored stuffed with nuts, raisins and cinnamon and baked in puff pastry. I can’t see how puff pastry would boil.
Central PA apple dumplings are whole apple like that 18th century one, but baked like your modern one. Never realized they varied so much! Love your videos every Monday, thank you all
The apple dumplings I grew off with (if you can call them dumplings) were 2 cm thick slices of cored apple, which were battered and slowly fried in butter until golden brown. Then they were served sprinkled with cinnamon and sugar and on festive occasions with vanilla ice cream.
My Grandmother made apple hand pies that were fried in a skillet. Apples were cooked beforehand and a small amount was put in the center of pie dough about 5” across then folded in half and fried. Sprinkled with cinnamon and sugar when they came out of the skillet. We would eat them as fast as she could make them!🐝🤗❤️
When I was a boy scout we would cut and core the apple, roll each piece in brown sugar and cinnamon then wrap a Pillsbury or Rhoads Roll dough around it. Before we sealed the dough up we placed a couple of mini marshmallows in the core void. The whole thing got wrapped in foil and baked in the coals. Super tasty!
We always enjoyed the apple crisp my dad used to make with a brown sugar, butter, oat and spice topping. I do have to say though, I've been adding a little more nutmeg to the spice mixture lately. ;)
Good man. Loves his mom's apple dumplings. I miss the apple pies my mom used to make.
It is probably the weirdest compliment, but strong hands cooking is such a beautiful thing.
I come from the Virginia Highlands, I love apple dumplings.
I loved apple dumplings as a child. Ours were boiled in a suet crust and served with custard.
Your mom's apple dumpling is similar to what this Midwest girl grew up with, and how I still make it! I do try to wrap pastry around to make it like a whole apple, but the spices I add and the butter to the inside, then baked, make it similar to dumpling shaped apple pie. It is my all-time favorite dessert!
Something I would love to see in a future video: how to clean clothes and linens on the homestead. It's something that I think about every time I see someone doing cooking with long sleeves, and especially in this video where you'd have to clean the cloth afterwards.
There are two videos with a washerwoman from a few years ago, just scroll back!
Apple dumplings at my Grandmother's house meant a peeled and cored apple set on a square of dough, filled with brown sugar and raisin. Pull the up and pinch along the straight edges. Bake until "enough". Eat with milk
My family has always halved the apple and packed the core with butter, cinnamon or nutmeg, and brown sugar. They stay mostly round because we either cook them in a ramekin or pack them tightly together in a larger dish.
This recipe is EXACTLY how my mother in law makes her peach dumplings. Peel and cuts the peach in half and pulls out the pit. Put the two halves back together and rap in dough. Boil the same way, in a dampened, floured cloth. Butter and sugar on top. She would make 6 or 8 floating in a big old pot. Old family recipe!
Interesting comparison Ryan! I grew up w/ just baked apples - cored apple halves laid out in a rectangular dish. Sugar sprinkled over the lot, then some raisins and some "cinnamon hearts" (those little hot/spicey red candies) set down into the hollow spots in the apples. The entire dish was baked in the oven - no idea for how long - until the apples were fully cooked, and the raisins and cinnamon hearts had all formed sort of a sweet spicy knot on the apples. The apples had a nice sort of thin leathery kind of skin, but were largely sauce beneath that. A nice simple dessert, to finish an inexpensive family meal.
Oh Ryan - what about sharing the recipe for your mother's apple dumplings? Seems like grand treat to pass along to folks around the world, no?
Wow you’re at almost 2M subs!
I always made apple dumplings when we were camping I cored the apple but left the peal on and placed the bottom back in to plug it. Wrapped the dough around it I rubbed the Apple dumpling i oil and rolled in brown sugar put a pat of butter on top. Wrap in three layers of foil and cook on the grill and roast over a low fire make more and and into the coals of the fire before getting in your tent be sure to cover the coals with ashes great for breakfast.
Apple dumplings weren't a thing where I grew up or where my mother and her relatives grew up. Apple fritters, yes. Some people fried them and some people baked them, but they're wonderful either way.
I grew up with the Apple Dumpling Gang. Don't know if that's the same. To me, a dumpling is a boiled thing. Chicken and dumplings, sausage dumplings... so, yeah, the boiled one seems more like a dumpling to me. But to be real, that one your mom made has my mouth watering.
Looks great! I always love Ryan's episodes; showcasing in his mom's cooking is the perfect example of the personal touch he always brings to the table.
In Kansas, we have a dish simply called a "baked apple". We core an apple, and fill the inside with typical pie ingredients (butter, brown sugar, etc.) and we coat it in oats and then bake it. I understand the same dish is cooked up into the Dakotas and Great Lakes area.
I'm in Michigan. We bake apples like that, except we don't coat them in oats. If we add oats, it's usually a sprinkle mixed with a little flour and brown sugar, tucked into the core with butter.
I always loved roasting apples over the fire after you core a whole apple
Good afternoon from Syracuse NY everyone thank you for sharing your adventures in history
We didn't have apple dumplings but every fall we would have baked apples. Simply core the center and leave the skin on. Put them on a baking sheet, put butter, cinnamon, nutmeg, and brown sugar in the core and bake bake them. If you want to be fancy, put nuts or raisins in as well. Of course you want to use baking apples like Granny Smiths, Firesides, Honeycrisps, and Galas (there are others) for best results.
I think you should give the recipe another shot. It said "puff" paste (seperate recipe?) and then to "roll it around." A bit more kneading (add butter,) roll it into individual thinner circles, the cook time will be reduced and the apples firmer.
My mother always baked apple dumplings. I always thought of it as individual upside down pie, she called it a dumpling. I couldn't speak with my mouthful to correct her. Lol
I'm also an Indiana based guy cooking stuff on the internet. I love what you do man.
Love the videos where ryan is hosting/co hosting!! Great work as always guys :)
I just love this guy. I don't know why. You couldn't have picked a better second person for this channel.
In Missouri, fried apples are fairly common. Grew up seeing them from time to time.
I'm not sure if Ryan realises but he's an amazing presenter, perfectly chilled and enthusiastic all at once.
My mother was from Newfoundland Canada. She used to peel and core an apple. Stuff it with cinnamon sugar nuts and raisins. Wrap it in pastry and bake. Loved them. Served with caramel sauce.
We had cakes, pies, crumbles and cobblers. I have never had an apple dumpling. Minnesota and South Dakota raised.
I've never had an apple dumpling but the recipe I am familiar with takes a cored apple wrapped with pastry with the core filled with sugar & spices and nuts and or raisins and baked.
We actually still make apple dumplings the old fashioned way in Appalachia with whole cored apples! Only difference is we mostly fry them.
There’s actually an apple festival in a little town in Tennessee called Erwin, and it is lovely
Woo HOO ! “The first with the worst” Ha ha . I love apple dumplings , haven’t had one in a long time . My mom made deep fried apple dumplings that were delicious to a little boy.
Cheers from California ! ( had to add cheers from California)
such a wholesome comment :)
With the recipe you made today, I would suggest sprinkling cinnamon-nutmeg sugar instead of just plain sugar, I might even consider tossing the apple pieces in either sugar or cinnamon-nutmeg sugar, before wrapping the apple in the dough. I also realize using cinnamon or nutmeg would make this a special occasion dish.
Very interesting recipe. My grandmother Made plum dumplings with a potato based dough. Boiler in water till done. Served with melted butter and sugar and cinammon. Thanks for that beautiful recipe and some god old memories. Greetings from Germany
I'm glad they specified *good* puff paste. See, i was going to use this maggot filled, flourless paste. Hannah glass you saved me from disaster!
It is actually important to note that you need good edible pastry for this because often the pastry was used only for cooking the food in and not to be consumed as part of the dish itself.
Apple pie and apple crisps and apple crumbles were staples of my childhood. My mom and I would make them every fall, all the time. Then we'd cut up and season leftover apples at the end of the season and freeze them. When we wanted a pie, crisp, or crumble, we'd pull it out of the freezer and thaw it, put it in the crust(s) and then put the crumble on top if there was no top crust.
My mom used to take an apple, peel it, core it and wrap the dough around the apple with brown sugar, cinnamon and butter. I loved them. Like you it’s my childhood!❤
Been gone for awhile. Glad to be back here in the world of Townsends.
Top tier content.
In Newfoundland we have a desert called figgy duff thats cooked by wrapping it in cheesecloth and then boiling it. Normally in the same pot as your vegetables and salt meat.
Amazing video, the poem reading at the start was amazing, I do hope in future uploads that more readings happen.
I'm in Seattle and our family calls it a dumpling if it's boiled. With our communities Asian influence, they are steamed.
Mom made her 'Wrapples' by lining several ramekins with dough, filling it with apple chunks, soaked white raisins, orange zest, brown sugar, mace, nutmeg and cinnamon. I think she used some honey too, but it's not listed on her recipe. The 'overhang' was then pinched to a point over the mix, a couple of slits, brushed w/butter and sprinkled with white sugar. They were more 'mini' pies than dumplings, but were still one serving apiece. Went nice with lemon ice cream...
The apple dumplings I know are quite different from everything you showed/mentioned.
It's usually half or quarter of an apple in thin, hard, cottage cheese based dough.
We use particularly stiff apples and only boil the dumplings for a short time to preserve as much of the texture as possible.
Eat them as they are with sour cream, molten butter and powdered sugar and they taste just *divine*. Easily one of the highlights of autumn.
Other than that, Czechia has an incredible variety of dumplings. Risen, potato, plums, berries, apricots, even meat. Then a bunch of unfilled options as side dishes (I don't think any other nation uses dumplings as sides as much as we do)
Here in Pennsylvania Dutch territory, our apple dumplings are whole apples, peeled and cored, baked inside a large, round puff of dough. Cinnamon and syrup for flavoring.
I really love this type of content. THANK YOU!
My mom is Dutch - growing up we did not really have apple dumplings, though the Dutch certainly do (we had marzipan pastries, christmas bread, and hagelslag).
But we did have one baked apple dish which I'm almost loath to mention here since there's no dough, but for completeness... Take some apples, core them, stuff the core space entirely with spices and sweet fruit and nuts - cinnamon, currants, golden raisins, brown sugar, walnuts, a bit of nutmeg (HI JOHN), and then put them in a pan and put some apple juice in the pan, then bake till the apples are soft, but not collapsed. Serve in a bowl with one apple, some of the juice, and whipped cream on top.
For me, like Ryan, this is better than anything you can buy.
Grew up in central WV here, at least according to my grandma's way apple dumplings are similar to the more common chicken dumplings. For chicken dumplings you would make a biscuit dough with self-rising flour generally Hudson cream flour, basically just self rising flour and milk to form a sticky dough and drop it loose in large clumps about the size of a green walnut or a large egg into lightly boiling broth or salted & peppered water with plenty of chicken in it. If the water was much above a simmer it will beat the dumplings apart so for good dumplings it is best not to let it get to a full bool. into the pot with the dumplings would go carrots and maybe some celery and onions. It would be cooked for 20 minutes or so. Apple dumplings were much the same except the biscuit dough could be sweetened if you like but it would bebrolled in cinnamon. It could go into boiling apple juice or sweetened water or even milk. Chunks of Apple would be added in. I have had it both added into the dough and just added loosely into the pot. Loose into the pot was more common. In this way your liquid would form a gravy that would be eaten with the dumpling almost as a soup. It would form something almost like an apple pie filling that covered your dumplings.
I wonder if a bit less cooking time would have changed the consistency of the older version… so fascinating❣️ Thank you got another great episode xx
I really like your chapters. You have a very honest way of presenting your story.
my family has an old recipe passed down over generations for boiled ice cream in a bag
We had baked apples with brown sugar, butter and cinnamon in the core hole and sometimes baked dough wrapped apple dumplings. Both are great!
I love Ryan cooking episodes. This looked really good (your mom's too) and it gets me excited for fall. Thanks Ryan.😊
I can see that for apple dumplings, you use large chunks of apple. That distinguishes it from other apple treats.
In The Netherlands, we also have appelbollen, that use whole apples as ingredient per appelbol!
This was a really cool video! I'm gonna take some inspiration from this for our holiday menu. Maybe not this exact recipe, but definitely inspired on it.
Your comment about the texture of the apples was really interesting. Here in the UK, we often use a variety called Bramley for cooking, so any kind of apple pie or crumble I had growing up, the filling was the same texture as apple sauce. To me it seems a very distinctly American thing to have chunks of apple in your pie! My son loves the apple pie recipe from the Little House on the Prairie cookbook, and I have to be sure to buy an "eating" variety (as they're labelled in supermarkets here) to get the right texture on the apples.
Thank you. From Central Kentucky, we make hand pies, something like a turnover. Sometimes they are deep fried but I like them baked. Sometimes a glaze and sometimes not. My grandmother would dry apples, then would cook them half way to reconstitute and then make the hand pies. God Bless and stay safe.
I have never had any sort of apple dumpling. However I have had chicken and dumplings, in which the dumplings seem more akin to the 18th century version of dumpling; their cooking is more of a boil than a bake or fry (though I think the dish is baked, but the dumplings themselves are in liquid, so the effect on them is more of being boiled).
I never had an apple dumpling as a child. We lived in the coastal south and it was just not something in our area. Later, as an adult, I had one at a restaurant but the word dumpling really didn't fit what I was served. It was more of a pie. In my family, dumplings are boiled - mostly in stews (now I need to make chicken and dumplings, sheesh the places this show leads me). I had imagined it more like the boiled apple dumpling and it makes sense that it would be a boiled pudding. What you mom made you looks delicious, and it is so nice of you to showcase your childhood dessert straight from the source, but I would have called that a tart, or a hand pie.
My grandmother's apple dumplings were all boiled together on the stove. She would make a batch of boiled apples, usually granny smiths but sometimes golden delicious, with your typical apple pie flavors and sugar like you were making apple butter or apple pie filling from scratch; then she would make her homemade dumpling dough and drop large globs of the dough in the boiling pot of apples long enough to cook them until firm and chewy. She would then serve them with real cream from the top of fresh cow's milk or half & half. Oh my........ they were so good!!!! The apples were soft but not mush and the dumplings were so soft and chewy.
Amazing video as usual
Only had apple pies & crumbles, both home-made and the ubiquitous McDonalds one, had apple fritters at the donut shop. I wonder if the boiled pudding version would get a taste bump with using similar spices to what's in an apple pie & maybe adding things like raisins and currants to help boost the bland boiled pastry?
My family's apple dumplings are apples peeled, cored and diced 1/4" flavored with cinnamon and sugar. Make a puff pastry dough (ie pie crust) and roll out to 1/8" or so in a long rectangle. Spread the apple spice mixture evenly, leaving a border along one edge to seal. Roll the pastry and seal the edge with a little cold water. Cut into 2" wide slices and bake (at 350 deg) until done. Serve warm with heavy cream or 1/2 and 1/2. Measurement? Heh - my grandmother didn't own measuring cups.
As always, another great episode.
Just yesterday I watched Mrs. Crocombe make apple dumplings. They were tied up in knitted dishcloths, and the pattern of the knitting made the dumplings look very different from the puddings you make at Townsend's in a muslin cloth.