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1
DUMPLING DOUGH
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2
Add the flour, sugar, baking powder and salt into a food processor, pulse a few times to combine.
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3
Add the butter and shortening and pulse until the mixture forms crumbs.
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4
Stir in buttermilk just until dough forms.
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5
Turn out onto lightly floured surface and knead briefly until dough just comes together.
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6
Press the dough into 2 inch by 4 inch rectangle.
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7
Wrap in plastic, and refrigerate until firm, about 1 hour.
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8
PREPARE APPLES
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Preheat the oven to 425 degrees F.
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10
In a small bowl mix together the sugar and cinnamon.
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11
In another small bowl, mix together the butter, raisins, and 1 1/2 tablespoons of the sugar cinnamon mixture.
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12
Peel apples and halve through equator.
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13
Remove the core and pack the butter mixture into each half of each apple.
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14
Light flour the working surface.
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15
Roll out the dough in a 12 inch square and cut into 4 6 inch squares.
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16
For each apple:
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Brush the edges of the dough square with egg white and place the apple half, cut-side up, in center of each square.
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18
Gather the dough one corner at a time on top of apple, crimping edges to seal.
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19
Cut a vent hole in top of each dumpling.
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20
Line a rimmed baking sheet with silicone baking mat or parchment paper.
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21
Arrange the apples on the baking sheet, brush tops with egg white and sprinkle with the remaining sugar.
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22
Bake until golden brown and juices are bubbling, about 25 minutes.
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23
Cool on the baking sheet for 10 minutes.
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24
Serve with Apple Cider Sauce.
