NANA EDITH'S PEACH DUMPLINGS
My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me. They may take a little practice & patience, but are well worth it! We still make a meal of them, but are great after a big salad or small dinner. I usually use only four large peaches since the dough is the best part! Can be served hot, cold, or room temp. They can also be made smaller with apricots.
Provided by Henrys Kitchen
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
- Add more cream ONLY if the dough isn't holding together.
- Mix in salt, sugar & the melted butter.
- Knead on floured board until smooth, about 8-10 times.
- Cover with a warm bowl and let rest for 1/2 hour.
- Put a LARGE pot of lightly salted water on to boil.
- Wash and dry peaches, but DO NOT PEEL OR PIT!
- After dough has rested, cut into four equal pieces.
- Flatten& stretch each piece of dough around one peach.
- Make sure entire peach is covered& there are no holes!
- Place dumplings in boiling water, cover & cook for 20 minutes.
- Remove with slotted spoon, drain well & put each peach in its own bowl.
- Split the dumplings with two forks.
- We leave the pits in for presentation, but they can be taken out.
- Drizzle each dumpling with cinnamon sugar & clarified butter to taste.
Nutrition Facts : Calories 900.2, Fat 57, SaturatedFat 34.8, Cholesterol 252.1, Sodium 534, Carbohydrate 88.8, Fiber 4, Sugar 39, Protein 11.9
FRESH PEACH DUMPLINGS
Steps:
- Preheat oven to 375 degrees F.
- Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
- Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
- Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
- Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
- Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
- To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).
PEACH DUMPLINGS
Steps:
- Peel, cut, boil and mash potatoes with a small amount of milk.
- Add egg and mix well.
- Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes.
- Turn dough out on floured rolling surface and roll to about 1/4 inch thick.
- Cut dough into squares large enough to envelop one whole peach.
- Wash peaches and remove stone from each by splitting peach in half (do not peel or cook peaches).
- 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.
- 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.
- 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.
AMISH PEACH DUMPLINGS
Flour dumplings are added to a peach syrupy mixture to create a wonderful dessert. This is an Amish recipe. Using cream or canned milk instead of the milk gives this a creamier texture but also more calories. You can use fresh, frozen, or canned peaches.
Provided by MOMTO8
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
- Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
- Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 293.3 mg, Sugar 28.4 g
PEACH DUMPLINGS
Make and share this Peach Dumplings recipe from Food.com.
Provided by Chef Debbie1971
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and pit peaches.
- Cut both peaches into 8 slices.
- Roll each peach slice in a crescent roll.
- Place in a 9 X 13 inch buttered pan.
- Melt butter, then add sugar and barely stir.
- Add vanilla, stir, and pour entire mixture over peaches.
- Pour Mountain Dew around the edges of the pan.
- Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
- Serve over ice cream, and spoon sauce over the top of each individual dish.
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