Reviewed: Mar. 24, 2012

These dumplings are okay. They were a little dry though.

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acalladonato

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

These were really good. I even messed the dough up a little and ended up kinda piecing it onto the apple slices, but it still turned out great. We were worried that the syrup would make them too sweet, but they were perfect. No leftovers!

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mombrasic

Reviewed: Jan. 18, 2012

Very Disappointed! The crust of this recipe is not what I was looking for, or IMHO what anyone would want in a good apple dumpling recipe. Wouldn't even make a good pie crust in my opinion. Not flaky all, and not much taste either. I took other reviewer-advice and doubled the crust recipe and had to roll out really thin to get even that to cover 6 large fancy apples. I put this in a 9x13 glass dish, and the sauce amount was fine for the baking, but had NONE to spoon over the top or drizzle with at serving. I didn't care for the cinnamon mixture for the apples either, It wasn't sweet enough, and was almost bitter. We didn't even finish eating these. I've never done that with an apple dessert before, (it's hard to ruin any apple dessert) and I've been baking for a LONG time! I'll keep looking for a more delicate-crust dumpling recipe.

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WENGER6

Cooking Level: Expert

Living In: Saint Marys, Ohio, USA

Reviewed: Jan. 3, 2012

pretty good. pastry was really easy to work with, but next time i would make a little extra ... had to roll a little to thin to go over 6 really small green apples

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deebarnes

Reviewed: Nov. 14, 2011

Thanks for this one! Despite the pastry being a tad delicate to work with (I'll use my mom's pie crust recipe next time), it was just like what I had in Pennsylvania Dutch country years ago. Been searching for something close ever since. Keeping this one!!!

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Reviewer:

DKblumchen

Cooking Level: Expert

Reviewed: Oct. 5, 2011

I used puff pastry after trying this recipe. The dough/crust wasn't what i wanted. I love the flakiness of a apple dumpling and didn't find it here. The sauce and spices were fine, everyone tweeks it to their own liking. All in all, puff pastry did the job for flakiness, the other sections of the recipe was a guideline.

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Woollysheep

Reviewed: Sep. 4, 2011

My grandma used to make dumplings with a pie crust type pastry, and that's what the taste i was looking for. This recipe is more like a biscuit texture, and although it was still good in flavor, it wasn't what I wanted. I quartered my apples, to make better serving sizes, and would roll them in the cinnamon-sugar mix. I would cook them at a higher temp for a shorter amount of time next time. I also felt like the syrup needed to be doubled if you want some to serve over the ice cream. I was worried the syrup was going to be runny like others had said, but it thickened up plenty after baking. I enjoyed this, but will keep looking for a more pie-like crust.

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footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Sep. 4, 2011

A standard recipe....nothing special....

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Reviewer:

lillisnow

Reviewed: Aug. 10, 2011

The pastry was much more biscuit-y than I expected, but it tasted oh so good--especially with the syrup baked over it. Not having apples, I used 3 peaches--cut in half, peeled, and sliced--then fanned out in a pretty way inside the dumpling. Son's allergic to milk so we use a vegan-friendly "butter" spread and soy milk. Also, I only used half of the syrup when I poured it over the dumplings before baking so I'll probably only make half as much syrup next time.

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Reviewer:

susiek0

Reviewed: Mar. 3, 2011

This recipe is absolutely delicious! I made it exactly how the recipe stated and it tured out divine. I served it with a little bit of vanilla ice cream. The sauce was slightly thin, even though good. For those who like the sauce thicker, cut the sauce recipein half. Everything turned out perfect!

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