Cooking and Serving: 45 minutes | 24 dumplings
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ½ teaspoon baking powder
Description
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 24 dumplings
Ingredients
2 ½ cups (350 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
½ teaspoon baking powder
½ teaspoon kosher salt
7 tablespoons (98 g) unsalted butter, roughly chopped and chilled
4 ounces cream cheese, chopped and chilled
½ to ¾ cup (6 fluid ounces) cold water, plus more as needed, iced (ice
3 large baking apples, peeled, cored and cut into 8 chunks each (Granny
2 tablespoons (24 g) granulated sugar, plus more for sprinkling
1 teaspoon ground cinnamon, plus more for sprinkling
⅛ teaspoon kosher salt
2 tablespoons (28 g) unsalted butter, melted (for brushing)
Instructions
MAKE THE CRUST
In a large bowl, place the flour, xanthan gum, baking powder and salt, and.
whisk to combine well.
Add the chopped and chilled butter, and toss to coat the butter in the dry.
Press each floured chunk of butter between a floured thumb and forefinger to.
Add the cream cheese, and toss to coat as well, and flatten each chunk of.
cream cheese in the same manner.
Create a well in the center of the large bowl of dry ingredients, add 1/2 cup.
of the ice water, and mix to combine.
The dough will begin to come together. If there are any very crumbly bits,.
add more ice water * Press the dough together, and divide into two equal portions.
Transfer each portion of the dough to a separate large piece of plastic wrap,.
cover and press each into a disk.
Refrigerate for at least 2 hours or up to overnight.
Once the dough has chilled, preheat your oven to 375°F.
Line large rimmed baking sheets with unbleached parchment paper, and set them.
SHAPE THE CRUST
Turn one piece of dough out onto a well-floured surface.
Dust the surface with a bit more flour, and roll it out with a rolling pin.
into a 1/2-inch thick rectangle.
Fold the rectangle in half lengthwise, dust again lightly with flour, and.
roll the dough out again into a 1/2-inch thick rectangle.
Once more, fold the rectangle in half lengthwise, and then fold again.
widthwise to create a thick square.
Dust the square lightly with flour, and roll the dough out into a rectangle.
that is about 9-inches * Place the pie crust on a flat surface and then in the freezer until firm.
Repeat with the second piece of dough.
ASSEMBLE THE DUMPLINGS
While the rolled out crust is chilling, place the apple chunks in a.
medium-size bowl, and toss with 2 tablespoons sugar and 1 teaspoon ground.
cinnamon, and the salt.
Remove one piece of pie crust from the freezer and, with a pastry wheel or.
shaper knife, slice the crust into 12 3-inch squares.
Roll each square individually until it is about 1/8-inch thick (the thickness.
Place an apple chunk on the lower third of each piece of dough, and roll up.
the apple loosely in the dough.
Cinch the ends together to seal, and place about 1 inch apart on a prepared.
ASSEMBLE THE DUMPLINGS
While the rolled out crust is chilling, place the apple chunks in a.
medium-size bowl, and toss with 2 tablespoons sugar and 1 teaspoon ground.
cinnamon, and the salt.
Remove one piece of pie crust from the freezer and, with a pastry wheel or.
shaper knife, slice the crust into 12 3-inch squares.
Roll each square individually until it is about 1/8-inch thick (the thickness.
Place an apple chunk on the lower third of each piece of dough, and roll up.
the apple loosely in the dough.
Cinch the ends together to seal, and place about 1 inch apart on a prepared.
Notes
* 2 ½ cups (350 g) all purpose gluten free flour blend
(I like my Better Than Cup4Cup blend best here; please click thru for full
info on appropriate blends)
* 1 teaspoon xanthan gum, (omit if your blend already contains it)
* ½ teaspoon baking powder
* ½ teaspoon kosher salt
* 7 tablespoons (98 g) unsalted butter, roughly chopped and chilled
* 4 ounces cream cheese, chopped and chilled
* ½ to ¾ cup (6 fluid ounces) cold water, plus more as needed, iced (ice
cubes don’t count in the volume measurement)
* 3 large baking apples, peeled, cored and cut into 8 chunks each (Granny
Smith work great here)
* 2 tablespoons (24 g) granulated sugar, plus more for sprinkling
* 1 teaspoon ground cinnamon, plus more for sprinkling
* ⅛ teaspoon kosher salt
* 2 tablespoons (28 g) unsalted butter, melted (for brushing)
* In a large bowl, place the flour, xanthan gum, baking powder and salt, and
whisk to combine well.
* Add the chopped and chilled butter, and toss to coat the butter in the dry
* Press each floured chunk of butter between a floured thumb and forefinger to
* Add the cream cheese, and toss to coat as well, and flatten each chunk of
cream cheese in the same manner.
* Create a well in the center of the large bowl of dry ingredients, add 1/2 cup
of the ice water, and mix to combine.
* The dough will begin to come together. If there are any very crumbly bits,
add more ice water * Press the dough together, and divide into two equal portions.
* Transfer each portion of the dough to a separate large piece of plastic wrap,
cover and press each into a disk.
* Refrigerate for at least 2 hours or up to overnight.
* Once the dough has chilled, preheat your oven to 375°F.
* Line large rimmed baking sheets with unbleached parchment paper, and set them
* Turn one piece of dough out onto a well-floured surface.
* Dust the surface with a bit more flour, and roll it out with a rolling pin
into a 1/2-inch thick rectangle.
* Fold the rectangle in half lengthwise, dust again lightly with flour, and
roll the dough out again into a 1/2-inch thick rectangle.
* Once more, fold the rectangle in half lengthwise, and then fold again
widthwise to create a thick square.
* Dust the square lightly with flour, and roll the dough out into a rectangle
that is about 9-inches * Place the pie crust on a flat surface and then in the freezer until firm
* Repeat with the second piece of dough.
ASSEMBLE THE DUMPLINGS.
* While the rolled out crust is chilling, place the apple chunks in a
medium-size bowl, and toss with 2 tablespoons sugar and 1 teaspoon ground
cinnamon, and the salt.
* Remove one piece of pie crust from the freezer and, with a pastry wheel or
shaper knife, slice the crust into 12 3-inch squares.
* Roll each square individually until it is about 1/8-inch thick (the thickness
* Place an apple chunk on the lower third of each piece of dough, and roll up
the apple loosely in the dough.
* Cinch the ends together to seal, and place about 1 inch apart on a prepared
* Brush the dumplings with the melted butter, and sprinkle lightly with
* Repeat with the remaining dough and apples.
* Place the baking sheets in the refrigerator or freezer until mostly firm.
* Place the dumplings in the center of the preheated oven and bake for about 20
minutes, or until the crust is lightly golden brown all over, and the apples
* Test doneness toothpick.
You can also use my extra flaky sour cream pie crust or classic pie crust recipe
in place of the cream cheese pie crust.
Make ahead instructions.
Once the dumplings are assembled and before they are baked, you can freeze them
in a single layer on the baking sheet, then place them in a freezer-safe
container and frozen until ready to bake.
They can then be baked from frozen instructions as is. You may have to add another couple minutes to the baking
Nutrition information is automatically calculated, so should only be used as an