something new to me.

On my other forum home a member mentioned boiled apple dumplings. To me, boiled dumplings were for meat dishes, and apple dumplings were baked.
Looked up recipes and Oh my goodness! Diced apples in the batter boiled in apple juice and the juice thickened for a sauce.

I tried it Thursday and it was very good but I'll have to do it different next time. The dumplings broke up a little and thickened the sauce without cornstarch. I diced the apple about 1/4" and I think that was part of the problem. Next time I'll cut it into smaller bits.