Peach Potato Dumplings

Recipe by Marlitt
READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy.
  • Note: These can be frozen whole.
  • To reheat cut up remove the pit saute in butter.
  • Taste even better than the first time.
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