Fruit Dumplings
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!
Servings: 6 yield(s)
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Ingredients
    Fruit Dumplings
  • 3 cup flour (360g baker's measure)
  • 4 1/2 tsp baking powder (15g baker's measure)
  • 1 1/2 tsp salt (9g baker's measure)
  • 3 tbsp vegetable oil (or melted unsalted butter, shortening)
  • 6 small misc. fruit, pared and cored (fruit, nuts and a variety of sauces can be used for filling as dough is strong to hold if sealed properly.)
  • 3/4 cup cold water (177ml. baker's measure)
  • 1 tbsp ground cinnamon (for sprinkling)
  • 1 tbsp granulated sugar (for sprinkling)
  • 1 tbsp butter or margarine
    • Cinnamon Sauce
  • 1 cup granulated sugar (128g baker's measure)
  • 1 tbsp cornstarch (9g baker's measure)
  • 1/8 tsp ground cinnamon
  • 1 cup water (237 ml baker's measure)
  • 1 tbsp butter or margarine
Instructions
    Fruit Dumpling
  1. Preheat oven to 375 degrees F.
  2. In a large bowl mix together flour, baking powder, salt and vegetable oil.
  3. 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.
  4. Remove dough from bowl onto clean work surface. Divide into 3 equal parts.
  5. Working with one piece at a time and covering the remaining with a damp cloth, roll each part into a 12X6 inch rectangle.
  6. Cut each rectangle crosswise into halves forming 6 squares.
  7. Place filling in center of each square. Sprinkle with cinnamon and sugar. Dot with margarine/butter.
  8. Carefully bring up sides of dough to cover filling, making sure to pinch to seal all edges.
  9. Place on parchment lined baking sheet. Sprinkle once more with cinnamon and sugar.
  10. Bake until golden brown, approximately 30 minutes.
  11. Allow to cool on wire rack. Serve warm with cinnamon sauce.
    12. Cinnamon Sauce
  12. Mix together sugar, cornstarch and cinnamon in medium sized saucepan.
  13. Stir in water and bring mixture to a boil, stirring constantly.
  14. allow to boil approximately 1 minute to thicken.
  15. Stir in margarine/butter.