IngredientsOriginal recipe makes 10 dumplingsMakes servings
USMetricAdjust Recipe (Help)
- peeled and cubed
5 cups all-purpose
ripe peaches 1. Place
the potatoes in a pot with enough water to cover. Bring to a boil over
medium-high heat, and cook until tender. Remove from heat, drain, and put
through a ricer or mash.
the riced potatoes onto a large clean work surface. Crack the egg over the top,
then gradually work in the flour with your hands until you get a nice stiff
dough. You may not need to use all of the flour, or you may need to use more.
This could take as long as 30 minutes, or just seem like it. Let the dough rest
for a minute before rolling.3. On a
lightly floured surface, roll the dough out to 1/4 inch thickness. You may need
to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or
smaller depending on the size of your peaches. Wrap each peach in a square of
dough, and pinch all of the seams to seal it in.4. Bring a
large pot of water to a boil. Place the peach dumplings into the water. The
peach should be as close to covered with the water as it can get. We usually
had 2 or 3 pots with boiling water because you can only fit about 3 to 4
peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking.
Remove from water using tongs or a large slotted spoon.5. To
serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and
sprinkle with melted butter, sugar and vanilla wafer crumbs.
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