Tomorrow is the day we ship our stuff off across the seas. That will include nearly all my kitchen equipment so this is likely my last post before Tel Aviv!
My sister came by yesterday evening, bearing Thai Food (we never turn Thai-food bearers away) and bringing her usual witty banter, smudged eye-make-up, and hilarious anecdotes from another day of waitressing. There are not a lot of people who are allowed to see the state of physical and emotional affairs up here on the third floor, in the final days before our departure, but Alissa is one of the privileged exceptions.
Post-noodles, dumpling-making seemed like a good idea to my slightly manic, pre-move self. After all it was only 9pm- the night was young! These apple cider dumplings were an apt choice since they remind me of Here… of cold weather, and New England flavors and cooking for people I love.
Cinnamon Dumplings with Apple Cider Syrup, adapted from Martha Stewart Living, September 2005
1 1/2 cups all-purpose flour (I used 1/2 cup all purpose and 1 cup whole wheat pastry)
2 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
2 cups sugar
6 tablespoons cold unsalted butter/vegan margarine, cut into 1/2-inch pieces
1 large egg plus 1 large egg yolk
1 1/2 tablespoons whole milk/soy milk
4 cups apple cider
Creme fraiche, for serving (optional)
Sift flour(s), baking powder, cinnamon, and salt in a medium bowl; set aside. Stir together sugar and 3/4 cup water in a large saucepan over medium heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 14 minutes. Continue to cook, stirring occasionally, until sugar has melted and mixture turns medium amber, about 2 minutes more.
Meanwhile, work butter/margarine into the flour mixture using your fingers or a pastry blender until flour is incorporated but mixture is still crumbly. Whisk together egg, egg yolk, and milk in a medium bowl. Form a well in the center of flour mixture; pour in egg mixture. Stir gently with a fork until combined.
Remove sugar mixture from heat; slowly whisk in cider. Return to heat; bring to a simmer. Using your hands or a small spoon, divide the dough evenly into 12 pieces, and roll into balls about 1 1/2 inches in diameter.
Carefully drop 6 balls of dough into the simmering cider syrup. Cook, turning once or twice to coat fully, until dumplings have tripled in size and are deep golden brown, about 20 minutes. Using a slotted spoon, transfer dumplings to a platter, and cover. Repeat with remaining balls of dough. Divide dumplings among 6 bowls, and drizzle with the remaining cider syrup.
Serve with creme fraiche/whipped cream or just as they are.