Apple Dumplings with Maple Syrup & Pistachios – The End of Summer Lunch

To make the filling: In a large bowl mix together the apples, golden raisins, dried cranberries with lemon juice and set aside.

In the Dutch oven, combine sugar, orange juice, cinnamon, cardamom and bring to a boil. Boil about 1 minute, stirring constantly. Add apples and return to heat. Cover and lower heat, simmer for 5-7 minutes or until apples are tender, but not too soft. Stir the vanilla extract. Let it cool for about 30 minutes.

To make the dumplings: Put a teaspoon of the apple filling in the center of a dumpling wrapper. Fold over and form it like an envelope. Seal the edges with water. Press together firmly to ensure the filling kept inside of the wrapper.

Half fill a large saucepan with water. Put dumplings in the boiling water over high heat and stir occasionally until they float on top. Cook for about 3-5 minutes. Remove the dumplings with a large slotted spoon, drain them briefly, then spread them on a plate.

Pour the melted butter and maple syrup over the hot apple dumplings, sprinkle with roasted pistachios and serve.