Second Grade Activity
Learn about different cultures by making dumplings.
Apple Dumplings
makes 4 servings
Materials/Equipment Needed:
  • Book- Stone Soup (sharing food and happiness); Yoko (trying foods from another culture)
  • Oven
  • Baking pan
  • Ingredients for Apple Dumplings recipe
  • Mixing bowl
  • Dry and liquid measuring cups and spoons
  • Pastry blender or fork
  • Rolling pin
  • 8-inch plate or plastic lid
  • Small bowl
  • Pastry brush
Ingredients:
  • 2 ½ cups all -purpose flour
  • ½ teaspoon salt
  • 1 cup butter
  • 8 tablespoons cold water
  • 4 medium cooking apples
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon chopped pecans
  • 1 tablespoon raisins
  • 1 egg white, slightly beaten
  • Granulated sugar for sprinkling
Instructions:
  1. For pastry, stir together in a medium bowl the flour and salt.
  2. Add butter and use a pastry blender or fork to cut in the butter until pieces are the size of small peas.
  3. Sprinkle 1 tablespoon water over flour mixture and toss gently with a fork. Repeat with remaining water until dough forms.
  4. Gently form into a ball and set aside.
  5. Peel and core apples.
  6. In small bowl, combine brown sugar and cinnamon; stir in pecans and raisins
  7. Divide pastry dough into four pieces.
  8. On a lightly floured surface, use rolling pin and roll each piece into a circle about 1/8-inch thick.
  9. Trim each portion to an 8-inch circle.
  10. Place apple in center of circle and fill with cinnamon mixture.
  11. Bring dough up around apple to resemble a bundle; pressing the edges together at the top to seal.
  12. Repeat process for all apples.
  13. Using a small cookie cutter or table knife, make leaf shapes from remaining pastry and
    gently press on top of each apple.
  14. Brush each apple with beaten egg white and sprinkle with sugar.
  15. Bake at 375° for 35 minutes until apples are tender.

BOOKS FOR READING TOGETHER:
  • Stone Soup. Marcia Brown. 1947 & 1975. Aladdin Books. (Sharing food and happiness)
  • Yoko. Rosemary Wells. 1998. Scholastic Inc. (Trying foods from another culture)
BAKE FOR FAMILY FUN EXPLORATION:
  1. Read together Stone Soup or Yoko before or after cooking. Discuss how the story characters might have felt to not have food to eat. We eat better when we share a meal than when we eat alone!
  2. Ask if they know what a "dumpling" is.
    Background: A dumpling is found in many ethnic groups.
    One of the simplest is the Jewish Matzoh balls dropped into broth
    Asians have steamed dumplings-a dough filled with chopped vegetables
    meat or fish and steamed.
    In eastern Europe, they have Pierogi-mashed potatoes wrapped in a
    dough and boiled-which looks something like the cheese filled Italian ravioli!
    And what about Apple Dumplings-pastry wrapped around fruit filling?
  3. Have you ever eaten dumplings? What kind? In the U.S., dumplings were often made from flour or flour and cornmeal. They made a great farm or camp meal because you didn't need an oven.
VOCABULARY:

Dumpling
  1. small or large mound of dough dropped into a soup or stew and cooked
  2. dough filled with meat, potatoes or cheese and then cooked in liquid, soup or stew
  3. fruit filling wrapped in a sweet pastry dough and baked.

Ethnic

  1. of a specific race or national group
Source: Pioneer Farm Cooking. Mary Gunderson. 2000. www.historycooks.com