This peach dumpling recipe is made with a homemade potato dough, cooked in boiling water, and sprinkled with vanilla wafers, sugar, and melted butter.
Preparation Time
2 hr
Cooking Time
40 mins
Total Time
2 hr 40 mins
Calories
761 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot with enough water to cover; bring to a boil over medium-high heat and cook until tender. Drain; rice or mash potatoes.
Step 2
Place riced potatoes on a large, clean work surface; crack egg over potatoes, then gradually work in flour with your hands until a stiff dough forms. This could take as long as 30 minutes, or just seem like it. You may not need to use all of the flour, or you may need to use more. Rest dough before rolling for 1 minute.
Step 3
Roll dough out on a lightly floured surface to ¼-inch thickness; work in portions if needed. Cut dough into roughly 8x8-inch squares, depending on the size of your peaches. Wrap each peach in 1 dough square; pinch seams to seal.
Step 4
Bring a large pot of water to a boil; add peach dumplings, they should be as close to covered with water as possible. Boil for 20 minutes, rotating halfway for even cooking. Remove dumplings using tongs or a large slotted spoon.
Step 5
Place 1 peach dumpling on a plate, cut it up, and remove the pit. Drizzle with melted butter; sprinkle with sugar and vanilla wafers.
