Peach Potato Dumpling Recipe
This is a unique recipe that surely ends up into something refreshing. Peach potato dumplings are best when they are chilled before serving. The sweet taste of peaches perfectly blended with the richness potatoes. Another best thing about this recipe is that it isn’t that complicated, done in less than 2 hours and it serves a lot of people. The ingredients used in this recipe are handy and basic. Follow precisely the steps outlined below and enjoy these refreshing dumplings.
Ingredients
- 8 potatoes, peeled and cubed
- 1 egg
- 5 cups all-purpose flour (550 g)
- 10 firm ripe peaches
- 1 cup brown sugar (200 g)
- ½ cup butter, melted (115 g)
- 1 cup heavy cream (240 ml)
Instructions
- In a pot, cook potatoes over medium heat until tender.
- Drain, and mash thoroughly with fork.
- Place the mashed potatoes onto a large mixing bowl.
- Crack the egg over the top and gradually start adding the flour. Knead to make a nice, firm dough.
- You may not need all the flour or may need to add a little more to it.
- Let the dough rest for a minute before rolling.
- On a lightly floured surface, take half the dough and roll the dough out to ¼ inch thickness
- Slice the dough into 8x8 inch squares or smaller depending on the size of your peaches.
- Repeat the previous procedure with the other half of dough.
- Place each peach in a square of dough and pinch the dough to make sure all seams are sealed.
- Heat a large pot of water until boiling.
- Drop the peach dumplings into the water 3 to 4 square dumplings at a time.
- Simmer for 20 minutes, stir after 10 minutes for even cooking.
- Remove from water using tongs or a large slotted spoon.
- In a skillet, melt butter and brown sugar.
- Place peach dumplings onto a plate, sprinkle with melted butter, sugar and pour on some cream.
- Enjoy.
Notes
You can refrigerate the peach dumplings to chill before serving for a much
