 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
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. Ingredients:
8 potatoes, peeled and cubed |
1 egg |
5 cups all-purpose flour |
10 firm ripe peaches |
1 cup brown sugar |
1/2 cup butter, melted |
1 cup heavy cream |
Directions:
1. Cook potatoes over medium heat until tender.
2. Drain, then put through ricer or mash.
3. Place the riced potatoes onto a large clean work surface.
4. Crack the egg over the top.
5. Start to gradually add the flour and work in by hand making a nice stiff dough.
6. You may not need all the flour or may need to add a little more it takes a while to work flour inches.
7. Let the dough rest for a minute before rolling.
8. Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
9. Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
10. Repeat the same with the other half of dough.
11. Wrap each peach in a square of dough.
12. Make sure all the seams are sealed by pinching them.
13. Bring a large pot of water to a boil.
14. Place the peach dumplings into the water 3 to 4 peaches per pot.
15. Boil for 20 minutes, stir after 10 for even cooking.
16. Remove from water using tongs or a large slotted spoon.
17. Melt butter and brown sugar.
18. To serve, place a peach dumpling onto a plate, and cut it up.
19. Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
20. Enjoy.
21. Note: These can be frozen whole.
22. To reheat cut up remove the pit saute in butter.
23. Taste even better than the first time.
|
|