DOUGH
2 c.	flour
1 tsp.	salt
2 tsp.	baking powder
3/4 c.	cold, unsalted butter
3/4 c.	cold, whole milk
6	apples
	cinnamon
	sugar
SYRUP
1 c.	sugar
1 c.	water
1/2 tsp.	cinnamon
1/2 tsp.	nutmeg
2 Tbsp.	butter

DIRECTIONS: Preheat oven to 350 degrees. Peel and core 6 apples (any variety will work). Toss gently in a bowl with a little cinnamon and sugar. Set aside.

In medium bowl, combine dry ingredients. Grate in the butter, mixing it in with your fingers, to make a mealy textured dry mix. Pour in milk so that it doesn’t pool in one place. Use your fingers to bring the dry mix together as a dough. Avoid kneading; it will over-mix the butter pieces and make a tough, chewy crust. Form your dough into a mound; evenly cut it into 6 pieces. Take each piece and form it into a small disc. Cover with plastic wrap and chill for about an hour.

Roll each disc of chilled dough out like a piecrust (about 6–8 inches). Place a cored apple in the center of each. Start with one side of the dough, gently pulling it up the side of the apple and tucking the excess in the top hole. Use one hand to guide the dough and the other hand to support the under side, as it will feel somewhat fragile. The apple may make the dough on the bottom soggy and worn through; this is fine. Place apples in a baking dish with about a 1/2-inch of space between them. Refrigerate.

In small saucepan, combine syrup ingredients. Place on high heat and stir to dissolve the sugar. Use a small ladle or large spoon to pour the liquid over the top of the chilled apples. Try to cover all sides of the dumplings evenly, letting the remaining liquid pool around the bottoms. Sprinkle sugar over the dumplings. Bake for 45 minutes to an hour; the time will vary depending on the apples you use. To check doneness, insert a toothpick in the side; you want the apple to be very soft but not yet turned to sauce.

Serves 6.

From the chef: We support local farmers and vendors, so Don and Linda Decker at Orchards of Middleville provide us the best in organic apples (varieties include Harrelson, Cortland, Honeygold and Red Prairie), and we exclusively use Hope Creamery butter. These dumplings are best served warm with real vanilla-bean ice cream such as Izzy’s in St. Paul. [Birchwood Café, 3311 E. 25th St., Mpls.; 612.722.4474] +