Prep 45 mins
Cook 20 mins
My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.
- 4 large ripe peaches
- 2 cups all-purpose flour
- 2 eggs, beaten
- 4 -5 tablespoons cream or 4 -5 tablespoons half-and-half
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 tablespoon butter, melted
- 1 cup butter, melted,browned & clarified
- 8 tablespoons sugar, mixed with
- Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
- Add more cream ONLY if the dough isn't holding together.
- Mix in salt, sugar & the melted butter.
- Knead on floured board until smooth, about 8-10 times.
- Cover with a warm bowl and let rest for 1/2 hour.
- Put a LARGE pot of lightly salted water on to boil.
- Wash and dry peaches, but DO NOT PEEL OR PIT!
- After dough has rested, cut into four equal pieces.
- Flatten& stretch each piece of dough around one peach.
- Make sure entire peach is covered& there are no holes!
- Place dumplings in boiling water, cover & cook for 20 minutes.
- Remove with slotted spoon, drain well & put each peach in its own bowl.
- Split the dumplings with two forks.
- We leave the pits in for presentation, but they can be taken out.
- Drizzle each dumpling with cinnamon sugar & clarified butter to taste.
I was so glad to find this recipe.I knew how to make this, but the basic dough recipe, I couldn't remember. My Babcia, Polish wonderful lady, made these for us when I was young and I always thought no one could ever make them like she did. It is not hard to make ,but time consuming, and be patient with the dough, the results with the butter and sugar over the peaches, will be worth it all.Thank you so much, you don't know how happy I was to find exactly what I wanted. Happy Baking.... Patsy
Our family serves peach dumplings as a main-course side dish to pan-fried pork chops. To unsweeten Nana Edith's recipe, exchange two heaping tablespoons of baking powder for the sugar, then proceed with the he recipe as stated. When ready to serve, slice the dumpling in half, remove the pit, put a dollop of cottage cheese on the hot dumpling and drizzle with melted butter.
Thank you! Like Patsy, I remember this from childhood but couldn't remember how to make the dough. You can also use this with plums, cottage cheese and other fruits. Our neighbor in Berwyn, IL used to make all kinds! But peaches are the best. Jill