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Peach Potato Dumplings

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“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.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

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.

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