Peach Potato Dumplings - cooking recipe

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
Preparation
    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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