Apple Dumplings (Saparchan Dumplings)
These unique historical dumplings transform simple apples into a rich, custard-like treat bound with fresh breadcrumbs. Finely chopped apples are mixed with a generous number of eggs, sugar, and bright lemon zest, then boiled to create a texture that is both tender and satisfying. This Parsi-style preparation offers a delightful departure from baked apple desserts, resulting in moist, flavorful spheres perfect for a warm sweet course.
Ingredients
- 1 pound Apples (Finely chopped. Originally '1 ratal'.)
- 1/2 cup Sugar (Originally '1/4 ratal' (approx 4 oz).)
- 2 tablespoons Butter (Softened. Originally '2.5 tolas' (approx 1 oz).)
- 1/2 cup Milk (Originally '1/4 sher' (approx 1/2 cup).)
- 6 whole Eggs
- 1 tablespoon Lemon zest (Finely chopped peel of 1 lemon.)
- 2 cups Dry breadcrumbs (Quantity estimated. Use enough to form a stiff dough.)
- 8 cups Water (For boiling.)
- 1 teaspoon Salt (For the boiling water.)
Instructions
- 1Finely chop the apples and the lemon peel. Ensure the butter is softened.
- 2Break the eggs into a large bowl. Using a fork or whisk, beat them vigorously until they become stiff and frothy.
- 3Add the chopped apples, sugar, butter, milk, and lemon zest to the beaten eggs. Mix well. Gradually add dry breadcrumbs, mixing continuously, until the mixture becomes stiff enough to hold its shape and form balls.
- 4Bring a large pot of water to a rolling boil and add the salt. While the water heats, shape the stiff dough into small balls. Carefully drop the dumplings into the boiling water. Cook until they are firm and float to the surface, approximately 10-15 minutes. Remove with a slotted spoon.