A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Peaches and other fruits used in the same manner. Serve with sweet sauce.
Preserved exactly as written in the original source
Use the same recipe as the apple dumplings above
Put each dumpling into a small coarse cloth well floured after being dipped in hot water
Tie each cloth securely, but leaving room enough for the dumpling to swell
Put them in a pot of boiling water and boil three-quarters of an hour
Serve with sweet sauce
Modern guidance to help you succeed with this vintage recipe
Boiling dumplings in cloth creates a protective barrier that prevents the dough from disintegrating while allowing steam to penetrate and cook the filling evenly. The flour-dusted cloth prevents sticking and absorbs excess moisture, creating a slightly firmer exterior. The constant, gentle heat of boiling water (212°F) ensures even cooking without the risk of burning that oven-baking presents, while the cloth's slight pressure helps the dumplings maintain their shape as the dough expands.
The dough can be prepared up to 4 hours ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature for 20 minutes before rolling. Apples should be peeled and cored just before use to prevent browning. The cloth squares can be washed, dried, and floured up to 1 day ahead and stored in a sealed container.
These dumplings are best served immediately after boiling. If necessary, they can be kept warm in a 200°F oven for up to 30 minutes, loosely covered with foil. Do not store boiled dumplings as they become soggy and lose their texture. Leftover dumplings can be refrigerated for up to 2 days but will not retain their original quality when reheated.
AI-generated tips from Chef Cecil's culinary database
The dough can be prepared up to 4 hours ahead, wrapped tightly in plastic wrap, and refrigerated. Bring to room temperature for 20 minutes before rolling. Apples should be peeled and cored just before use to prevent browning. The cloth squares can be washed, dried, and floured up to 1 day ahead and stored in a sealed container.
These dumplings are best served immediately after boiling. If necessary, they can be kept warm in a 200°F oven for up to 30 minutes, loosely covered with foil. Do not store boiled dumplings as they become soggy and lose their texture. Leftover dumplings can be refrigerated for up to 2 days but will not retain their original quality when reheated.
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