Recipe courtesy of Sandy Oseguera

Peach Dumplings

Getting reviews...



  1. Peel, cut, boil and mash potatoes with a small amount of milk.
  2. Add egg and mix well.
  3. Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes.
  4. Turn dough out on floured rolling surface and roll to about 1/4 inch thick.
  5. Cut dough into squares large enough to envelop one whole peach.
  6. Wash peaches and remove stone from each by splitting peach in half (do not peel or cook peaches).
  7. 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.
  8. 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.
  9. 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.

Cook’s Note

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.