Dumplings fall into the carbhydrate family, but do not contain yeast. What problem would this propose? How do the dumpling rise? Besides yeast, baking powder can act as a leavener. The fascination behind baking powder is its ability to be a complete leavening system. Powder contains the akaline baking soda and the acid to react with one another release gas bubbles to raise the bread. When the dry ingredients are added, the dough will be flakey. Add the 1/2 cup and 2 tbsp of cream to make a wet dough. The vanilla will add flavor to the dough, and sugar will sweeten the dough. Before the dough is added to the heated applesauce, it will be a sticky consistency. The applesauce should be a medium heat for five minutes to prevent drying the sauce out. With two spoons, mold golf ball size dough balls.
Gently place the dumplings in the applesauce to not splatter hot sauce. Reduce the heat to low heat and cover to allow steam to cook the dumplings. Every minute check the dumplings and sauce. Add cold water to the sides of the pan to prevent the sauce from drying out. The dumplings will cook in 17 minutes due to their large size.
Spoon the dumplings and applecause into a bowl and let cool before consuming. The dumplings may need more sugar for sweetness. To speed up cooking, make the dough balls smaller. The dumplings will be a softer, chewier texture from the steam cooking.
McGee, A. (2005). On food and cooking, the science and lore of the kitchen. Scribner Book Company.
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