The fruit dumpling is hard to resist for several reasons.
One: you no longer have to choose between your favorite fillings and flavors. This pocket-sized treat boasts a sturdy dough that can hold in everything from baked apples to pumpkin puree to toasted pecans with cinnamon sauce (personal favorite..hint,hint). Possibilities are endless!
Two: did I mention portable? Ditch the plate and fork. Take a dumpling for each hand and try them all. Then return for more. After all, they’re small… right?
Three: all the crust you can handle. Cinnamon and sugar help this dough brown and bake beautifully, making soggy pie dough a thing of the past.
Pro-tip? We bite the corners off our dumplings and pour the warm cinnamon sauce inside instead of dipping. No time to waste on utensils or washing dishes with these around!
Ingredients
-
Fruit Dumplings
- Cinnamon Sauce
Instructions
-
Fruit Dumpling
- Preheat oven to 375 degrees F.
- In a large bowl mix together flour, baking powder, salt and vegetable oil.
- Add water to mixture and beat at medium high speed with a dough hook attachment approximately 5-7 minutes (10-12 minutes if kneading my hand) until soft dough forms.
- Remove dough from bowl onto clean work surface. Divide into 3 equal parts.
- Working with one piece at a time and covering the remaining with a damp cloth, roll each part into a 12X6 inch rectangle.
- Cut each rectangle crosswise into halves forming 6 squares.
- Place filling in center of each square. Sprinkle with cinnamon and sugar. Dot with margarine/butter.
- Carefully bring up sides of dough to cover filling, making sure to pinch to seal all edges.
- Place on parchment lined baking sheet. Sprinkle once more with cinnamon and sugar.
- Bake until golden brown, approximately 30 minutes.
- Allow to cool on wire rack. Serve warm with cinnamon sauce. Cinnamon Sauce
- Mix together sugar, cornstarch and cinnamon in medium sized saucepan.
- Stir in water and bring mixture to a boil, stirring constantly.
- allow to boil approximately 1 minute to thicken.
- Stir in margarine/butter.