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Peel, cut, boil and mash potatoes with a small amount of milk.
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Add egg and mix well.
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Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes.
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Turn dough out on floured rolling surface and roll to about 1/4 inch thick.
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Cut dough into squares large enough to envelop one whole peach.
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Wash peaches and remove stone from each by splitting peach in half (do not peel or cook peaches).
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Mix cinnamon and sugar. Put 1 tablespoon of sugar mixture in the center of peach, put both sides of peach together and wrap with potato dough, making sure all seams are sealed tight.
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Drop dumpling into about 4 qts of boiling salted water. Boil until dumplings begin to float, cook time will vary. Carefully remove dumplings so they do not break open.
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Drizzle with melted butter to keep from sticking. Serve with butter mixed with bread crumbs and top with a sprinkling of the sugar mixture again.
Extra dough can be cut into strips the size of small noodles and served with the dumplings. This makes a good part of a meatless dinner or can be served as a dessert, going heavier on the sugar.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.