I thought this was a great slaw. I grew up in the deep south, and southern-style food is a big deal there. If you do it wrong, especially a staple like cole slaw, they'll let you know by not eating it off their plate! I made this and thought it was perfect...didn't use poppy seeds (didn't have any). But the onion gives it a nice added flavor to it, and I added about 1/2 tsp more vinegar for more tart, used olive oil instead of veg oil, and I love the end result. Made this to put on top of homemade bbq pulled pork I'm making in my crockpot today. I can't wait to top my bbq pork sandwich with this. TRUE southerners add cole slaw to the top of their bbq pork, in a sandwich. The combination of the creamy/tart flavor with your bbq pork sandwich is simply delicious! Thanks for the recipe, I'll be holding onto this one. A True Southerner's Stamp of Approval!

Reviewed On: jul. 26, 2008

EXCELLENT RECIPE! I made this last sat nite and it turned out wonderful! The only thing I could say to make it easier and taste better, is when making the crust, you can use those ready-made pie crusts from the store, and you can make 2 (half an apple per dumpling) dumplings per pie crust, OR can use a whole crust if you want to use a whole apple per dumpling. I only used 1/2 of green apples (gave great tart flavor with the sweetness) per dumpling, with 1/8 stick of butter and added brown sugar/cinnamon, and nutmeg to personal taste. I cooked this for 50 mins at the stated temperature, and it all cooked thoroughly well. When you serve this, don't poor more juice over the dumpling, this makes it too rich. You do want to poor the juice over the dumplings before cooking, but not after. The crunchiness at the top and cinnamon softness at the bottom with vanilla ice cream gives a perfect tecture of a warm & cold treat for the mouth. Great for having friends over! I highly recommend this recipe.

Reviewed On: dec. 17, 2007