Recipe by Marlitt
This is a really refreshing dumpling. We would have them as a summer meal. The could be a desert. This is something my grand mother used to make us. Found this recipe on another site (by bettiann) altered little to the way we used to make them.
Top Review by eckythumpme
more like a dessert than a meal. I cooked this one for german style dinner party. It was one of the better dishes on the evening. I ended up using canned peach halves as peaches were not in season here at the moment. It worked well, but possibly lost something along the way.
- 8 potatoes, peeled and cubed
- 1 egg
- 1182.95 ml all-purpose flour
- 10 firm ripe peaches
- 236.59 ml brown sugar
- 118.29 ml butter, melted
- 236.59 ml heavy cream
Directions See How It's Made
- Cook potatoes over medium heat until tender.
- Drain, then put through ricer or mash.
- Place the riced potatoes onto a large clean work surface.
- Crack the egg over the top.
- Start to gradually add the flour and work in by hand making a nice stiff dough.
- You may not need all the flour or may need to add a little more it takes a while to work flour inches.
- Let the dough rest for a minute before rolling.
- Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
- Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
- Repeat the same with the other half of dough.
- Wrap each peach in a square of dough.
- Make sure all the seams are sealed by pinching them.
- Bring a large pot of water to a boil.
- Place the peach dumplings into the water 3 to 4 peaches per pot.
- Boil for 20 minutes, stir after 10 for even cooking.
- Remove from water using tongs or a large slotted spoon.
- Melt butter and brown sugar.
- To serve, place a peach dumpling onto a plate, and cut it up.
- Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
- Note: These can be frozen whole.
- To reheat cut up remove the pit saute in butter.
- Taste even better than the first time.