Boiled Apple Dumplings

Recipe from Oxmoor House

More From Oxmoor House


  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter or margarine
  • 2 cups buttermilk
  • 8 medium-size cooking apples, peeled and cored
  • 5 tablespoons plus 1 teaspoon sugar, divided
  • 2 tablespoons plus 2 teaspoons butter or margarine, divided
  • 1 teaspoon ground cinnamon, divided
  • Cheesecloth
  • 1/2 cup butter or margarine, divided
  • Boiled Apple Dumpling Dip


  1. Combine flour, 2 tablespoons sugar, salt, and baking soda in a large mixing bowl. Cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Add 2 cups buttermilk, stirring until dry ingredients are moistened.
  2. Divide dough into 8 equal portions. Roll each portion into a 6- inch circle on a lightly floured surface. Place an apple on each circle. Fill each apple center with 2 teaspoons sugar, 1 teaspoon butter, and 1/8 teaspoon cinnamon. Moisten edges of dough with water. Fold dough over apple; pinch edges together to seal. Wrap each dumpling in a 12-inch square of cheesecloth; tie securely.
  3. Place dumplings in a large Dutch oven with boiling salted water to cover. Simmer 35 to 40 minutes. Remove dumplings; discard cheesecloth. Place each dumpling in an individual serving bowl; top each with 1 tablespoon butter. Serve dumplings hot with dip.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Boiled Apple Dumplings Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy