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Nana Edith's Peach Dumplings

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“My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.”
1hr 5mins

Ingredients Nutrition


  1. Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
  2. Add more cream ONLY if the dough isn't holding together.
  3. Mix in salt, sugar & the melted butter.
  4. Knead on floured board until smooth, about 8-10 times.
  5. Cover with a warm bowl and let rest for 1/2 hour.
  6. Put a LARGE pot of lightly salted water on to boil.
  7. Wash and dry peaches, but DO NOT PEEL OR PIT!
  8. After dough has rested, cut into four equal pieces.
  9. Flatten& stretch each piece of dough around one peach.
  10. Make sure entire peach is covered& there are no holes!
  11. Place dumplings in boiling water, cover & cook for 20 minutes.
  12. Remove with slotted spoon, drain well & put each peach in its own bowl.
  13. Split the dumplings with two forks.
  14. We leave the pits in for presentation, but they can be taken out.
  15. Drizzle each dumpling with cinnamon sugar & clarified butter to taste.

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