Apple Dumpling Recipes _ Dan Lepard

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12/02/2013 Apple dumpling recipes | Dan Lepard | Life and style | The Guardian

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Dan Lepar d's apple dum plings in br andy sy ru p: Boozy balls of joy . Photogra ph: Colin Cam pbell for t he

Guardian

To have any credibility as a hard-core food anarchist, you have to like dumplings. Their

lumpen appearance marks them proudly as a dish without grand status, even though

today you're more likely to find them in a cool pub than a beans and chips caff. This

doughy lump is ideal for soaking up the flavours around it. Add sweet dessert apples and

you have an awesome pudding.

Apple dumplings in brandy syrup

Very good with a little creme fraiche. Makes about a dozen.

125g plain flour

75g rye flour

Dan Lepard's apple dumpling recipesAll dumplings are great at soaking up flavours, so no wonder sweetones make such awesome puddings

Dan Lepard

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Finely grated zest of a lemon

2 tsp baking powder

25g caster sugar

25g unsalted butter

1 medium dessert apple

50g yoghurt

1 medium egg

For the syrup

250g light soft brown sugar

800ml water

3 tsp vanilla extract

Calvados or brandy, lemon juice

Place the flours, zest, baking powder and sugar in a bowl, and rub in the butter. Peel,quarter, core and finely dice the apple, mix through flour, add yoghurt and egg, and mix

to a dough.

In a deep, 23cm frying pan, bring sugar, water and vanilla to a boil. Divide the dough into

40g balls, roll lightly in flour until smooth, then space apart in the pan so the syrup

reaches halfway up the dumplings. Cook for about 5 minutes, spooning syrup over the

top; remove to a plate and keep warm. Boil remaining syrup until it's reduced by half,

add brandy to taste (100ml did it for me), simmer a moment, then squeeze in a little

lemon juice to sharpen it. Spoon the syrup over the dumplings to serve.

Apple potsticker dumplings with plum jam

Here I've combined the technique for making Chinese dumplings with a sweet apple and

almond filling. It's pretty easy, once you get your fingers used to the shaping. Makes 15-

18.

For the dough

250g plain flour

tsp salt

175ml boiling water

For the filling

50g unsalted butter

50g caster sugar

50g ground almonds1 egg

1 tsp vanilla extract

2-3 dessert apples
http://www.guardian.co.uk/lifeandstyle/baking


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3 tsp ground cinnamon

25ml sunflower oil

Plum jam, to finish

Put the flour and salt in a bowl, pour in the boiling water and mix quickly with a fork to a

dough. Cover with a plate to keep it warm, leave for 10 minutes and knead briefly to

smooth.

For the filling, melt half the butter and mix with sugar, almonds, egg yolk (save the

white) and vanilla. Peel, core and finely dice the apples. Melt remaining butter in a frying

pan and over high heat cook apples with cinnamon until starting to brown. Spoon on to a

plate and leave to cool.

Pinch off 25g pieces of dough and roll each thinly to 12cm in diameter. Spread a teaspoon

of almond mix in the centre, top with a tablespoon of apples, then brush egg white

around the edges. Crimp together at the top to make a pasty shape. Repeat with the

remaining dough and filling.

Put the dumplings in a nonstick frying pan, add the oil and enough boiling water almost

to cover them, then boil on a high heat until the water evaporates spoon the water

over the dumplings to keep them moist and the dumplings fry a little on the base.

Serve hot from the pan with a little warm plum jam.

danlepard.com/guardian

Dan Lepard will be appearing at Guardian Open Weekend on 24 and 25 March, in a

session entitled Five Essentials For Better Bread-baking. Festival passes are now on sale

at guardian.co.uk/open-weekend. Buy your pass before 1 March to ensure the best

chance of booking reservations for individual sessions.

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Apple Dumpling Recipes _ Dan Lepard