DOUGH INGREDIENTS:

2  1/2 cups all-purpose GF flour (I used Namaste this time)
3 T sugar
2 tsp baking powder
3/4 tsp salt
10 T (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
5 T vegetable shortening, cut into 1/2-inch pieces and chilled
3/4 cups cold buttermilk (I made my own using 2 T white vinegar with 1 cup of coconut milk beverage and discarded the extra 1/4 cup)

FILLING INGREDIENTS:

6 T sugar
1 tsp ground cinnamon
3 T unsalted butter, softened

3 T golden raisins, chopped
4 Golden Delicious apples, halved and cored (Use Golden Delicious, Braeburns or Galas)

INSTRUCTIONS:

Make Dough

  • Process flour, sugar, baking powder, and salt in food processor until combined.
  • Add butter and shortening over flour mixture and pulse until mixture resembles wet sand.
  • Transfer to bowl.
  • Stir in buttermilk until dough forms.
  • Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic.
  • Refrigerate until firm, about 1 hour.

Prep Apples

  • Adjust oven rack to middle position and heat oven to 425 degrees.
  • Combine sugar and cinnamon in small bowl.
  • In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture.
  • Peel apples and halve through equator.
  • Remove core and pack butter mixture into each apple half.

Assemble Dumplings

  • Roll each dough half into 12-inch square between 2 layers of plastic wrap or parchment paper.
  • Cut each 12-inch square into four 6-inch squares.
  • Working one at a time, lightly brush edges of dough square with 2 lightly beaten egg whites and place apple, cut-side up, in center of each square.
  • Gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.

Finish Apples

  • Line rimmed baking sheet with parchment paper.
  • Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar.
  • Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes.
  • Cool on baking sheet 10 minutes.