Blend butter or lard into flour, add salt and baking powder, mix well. Moisten with milk, using more or less than called for, to make a soft dough, one that will roll nicely without being sticky. Roll to about 1/2-inch thickness and cut into rounds the size of a saucer.
3
Place an apple in the center of each round, filling center with sugar and a little cinnamon. Wrap dough around apple, seal and tie each dumpling in a floured cloth bag. Plunge immediately into boiling water and boil 30 minutes. Serve hot with sugar and cream.
