Apple dumpling
Apple Dumpling
Apple dumpling (/ˈæpəl ˈdʌmplɪŋ/) is a pastry filled with apple, cinnamon and occasionally raisins. Apples are peeled and cored, placed on a portion of dough, then filled with cinnamon and sugar. Then the dough is folded over the apples and the dumplings are baked until tender.
Etymology
The term "dumpling" is believed to have originated in the United Kingdom, from the word "lump". The word "apple" comes from the Old English word "æppel". The combination of these two words to form "apple dumpling" is believed to have originated in the United States, specifically in the Pennsylvania Dutch region.
Related Terms
- Pastry: A dough of flour, water, and shortening that may be savoury or sweetened.
- Apple: The usually round, red or yellow, edible fruit of a small tree, Malus sylvestris, of the rose family.
- Cinnamon: An aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree.
- Raisin: A grape of any of various sweet varieties dried in the sun or by artificial means, often used in cookery.
- Baking: To cook by dry heat in an oven.
- Dough: Flour or meal combined with water, milk, etc., in a mass for baking into bread, cake, etc.; paste of bread.
External links
- Medical encyclopedia article on Apple dumpling
- Wikipedia's article - Apple dumpling
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