Apple dumplings are the treat at the end of a country-stylin' dinner such as we had last night (mashed potatoes and mushroom gravy, tofu cutlets, fresh carrots and spinach). The dumplings are really something special with a little vanilla soy ice cream, although we had none on hand last night. Oh, but you have to remember to start the dough early in the day, because it has to rise twice (worth it).
Vegan apple dumplings
3/4 c. unbleached white flour
3/4 c. whole wheat flour
1/2 t. salt
1/4 c. canola oil
1 1/2 t. yeast combined with 1/4 c. warm water
4 baking apples
1/4 cup (4 T.) soy margarine
2 T. brown sugar
1 T. cinnamon
1 t. sugar mixed with 1/4 t. cinnamon
Optional: additional 1/4 t. cinnamon and 1-2 T. maple syrup for topping
Combine the flours, salt, canola oil and yeast. Knead well by hand or with the bread hook attachment of your Kitchenaid. Cover and allow to rise until doubled in bulk. Punch down the dough, scape sides, and cover. When the dough has doubled in bulk again, punch down and scrape sides, then divide the dough into four pieces. Shape each into a ball. On a floured surface, flatten each slightly by hand, then roll each out to 1/4-1/2" thickness. Allow to rise while you peel and core the apples. Preheat oven to 350 degrees. Place an apple in the center of each circle of dough. Put a T. of soy margarine in each apple, along with 1/2 T. brown sugar and 1/4 T. cinnamon. Sprinkle the cinnamon-sugar mixture over the dough, then wrap up each dumpling by pulling up the sides and twisting together at the top of the dumpling. Sprinkle a little extra cinnamon over the tops and drizzle with maple syrup.
Bake at 350 degrees for 15-20 minutes.
Here's what they look like before baking: cute!
These are positively precious!
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