|Yield||6 large dumplings|
This recipe is a bit involved; however, the end result is well worth the extra trouble. You may even begin plotting your next batch as soon as you polish off the first.
|1||cup all-purpose flour|
|1||stick cold unsalted butter, cut into small cubes|
|4½||oz. cream cheese|
|6||small or 3 large apples, peeled and cored|
|1||cup packed light or dark brown sugar, divided|
|2||tsp. cinnamon, divided|
|½||tsp. salt, divided|
|½||stick plus 2 tablespoons unsalted butter, softened and divided|
|1||egg, lightly beaten|
|1||small lemon, thinly sliced and seeded|
|~||Heavy cream, lightly sweetened whipped cream, or vanilla ice cream|
This content is from the Megan Scott collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything