Thai Pennsylvania Dutch Apple Dumplings
I was excited when thinking about the thyme Thai for me. It seemed like an invitation to fusion. When my sample arrived and I made myself a cup, one whiff of the amazing blend made me think how good it would be fused with Apple Dumplings. My Amish dumplings that I grew up with are the best I know. These turned out better than I even imagined. I hope you enjoy.45 m 6
- 2 Teaspoons Butter to butter pan
- 4 Cups Unbleached All-Purpose Flour
- 1 Tablespoon Sugar
- 1 1/2 Teaspoons Salt
- 1 1/2 Cups Shortening cup into cubes
- 1 Egg Beaten
- 1 Tablespoon Vinegar
- 1/2 Cup Cold Water
- 6 small Gala Apples
- 3/4 Cup Sugar
- 1 Teaspoon Cinnamon Divided into 2 halves
- 12 Teaspoons Butter
- 1 1/2 Cups Brown Sugar
- 2 cups Water
- 1/4 Cup butter
- 2 Tablespoons Thai Tea
- 1 Teaspoon Vanilla
- 1/4 Cup Toasted Coconut
Pastry: In a large mixing bowl whisk together Flour, Sugar, and Salt. Cut in the Shortening until you have pea size crumbs. In a separate small bowl whisk together the eggs, vinegar, and water. Pour the egg mixture into crumbs and stir with a wooden spoon until the dough comes together. Divide dough in half and form 2 Rectangles. Wrap your rectangles in plastic wrap and rest in the refrigerator while you prep your apples.
Dumplings: Peal and core your apples leaving apples whole. In a small bowl stir together Sugar and 1/2 Teaspoon Cinnamon.
Remove your dough from the refrigerator one at a time. Roll out your dough so it can cover 3 of the size of your apples. With the dough sliced in 3 put one slice under an apple. Fill the cavity left from coring with two tablespoons of Sugar mixture. Pull your dough up and around the apple and seal any seam with gentle pressure. Repeat with the other two apples and place into the fridge to rest while you work with the second half of the dough and the other 3 apples. Repeat what you did with the first. Put the second set of finished apples in the refrigerator to rest.
Butter 9 x 13 Baking pan with 2 teaspoons of Butter.
Preheat the oven to 375 degrees F.
Make the caramel cooking sauce: In a Medium saucepan stir Brown Sugar, water, Butter over medium high heat until they begin to boil. Reduce heat and simmer, stirring 5 minutes. It will still be thin. Remove from heat and add tea and Vanilla. Steep 5 minutes. Strain into a liquid measuring cup and cool an additional 15 minutes. Remove apples from Refrigerator and place in the prepared baking pan. Pour Carmel over apples. Bake in preheated oven 35 minutes. If the dumplings are browning too quickly, cover lightly with foil. Sprinkle with Toasted coconut.