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1
Toss together all filling ingredients.
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2
Preheat oven to 425F.
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3
Sift together flour, baking powder, salt, and 3 tablespoons granulated sugar into a bowl.
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4
Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal.
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5
Add 1/2 cup milk and stir with a fork just until mixture is moistened.
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6
Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough).
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7
Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick).
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8
Trim to a 15- by 10-inch rectangle.
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9
Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).
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10
Divide filling among centers of squares.
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11
Bring all 4 corners together over filling and pinch together to seal.
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12
Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart.
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13
Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.
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14
Bring cider and brown sugar to a boil, stirring until sugar is dissolved.
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15
Pour syrup around dumplings, then bake dumplings until golden brown and syrup is bubbling, 20 to 25 minutes.
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16
Serve immediately.
