PEACH POTATO DUMPLINGS
This is a really refreshing dumpling. We would have them as a summer meal. The could be a desert. This is something my grand mother used to make us. Found this recipe on another site (by bettiann) altered little to the way we used to make them.
Provided by Marlitt
Categories Lunch/Snacks
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes over medium heat until tender.
- Drain, then put through ricer or mash.
- Place the riced potatoes onto a large clean work surface.
- Crack the egg over the top.
- Start to gradually add the flour and work in by hand making a nice stiff dough.
- You may not need all the flour or may need to add a little more it takes a while to work flour inches.
- Let the dough rest for a minute before rolling.
- Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
- Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
- Repeat the same with the other half of dough.
- Wrap each peach in a square of dough.
- Make sure all the seams are sealed by pinching them.
- Bring a large pot of water to a boil.
- Place the peach dumplings into the water 3 to 4 peaches per pot.
- Boil for 20 minutes, stir after 10 for even cooking.
- Remove from water using tongs or a large slotted spoon.
- Melt butter and brown sugar.
- To serve, place a peach dumpling onto a plate, and cut it up.
- Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
- Enjoy.
- Note: These can be frozen whole.
- To reheat cut up remove the pit saute in butter.
- Taste even better than the first time.
PEACH DUMPLINGS
My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a dessert. Again, there are different ways to serve them: my friend's mother sprinkled hers with ricotta cheese and sugar.
Provided by Bettiann
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h20m
Yield 10
Number Of Ingredients 7
Steps:
- Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
- Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
- Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
- To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.
Nutrition Facts : Calories 761.2 calories, Carbohydrate 135.3 g, Cholesterol 43 mg, Fat 19.2 g, Fiber 6.3 g, Protein 12.6 g, SaturatedFat 8.3 g, Sodium 224.8 mg, Sugar 27.5 g
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.
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
This jewel comes from my midwestern living magazine, oh so good. You can use fresh or frozen peaches.
Provided by BakinBaby
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 350 degree oven, melt butter in a 13x9 pan.
- In a medium saucepan, combine 2 cups sugar,water, stir while cooking over medim heat, bring to boiling and boil uncovered 5 minutes, then remove from heat and set aside.
- In a large bowl, place flour, cut in shortening until pieces are the size of small peas, then make a well in the center and add milk all at once.
- Stir until just combined, then knead dough 10-12 strokes or until nearly smooth.
- Lightly sprinkle dough with flour, cover with waxed paper and roll dough to 12x10 rectangle about 1/4" thick.
- In another large bowl, toss peaches, cinnamon and nutmeg, spoon 3 cups of the peach mixture on top of melted butter in baking dish.
- Spoon the remaining 2 cups of peach mix. over dough and roll dough into a spiral, starting from the long side and pinch to seal.
- Cut into 12 one inch rolls, arrange rolls, cut side down over the peaches in baking dish.
- Carefully pour sugar syrup mix around rolls (this will look like too much liquid, but will absorb during baking.
- Bake 45 minute at 350 degrees and cool on a wire rack for 30 minute and serve warm in dishes with vanilla ice cream.
POTATO DUMPLINGS I
My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy.
Provided by Marcia Kammann
Categories Side Dish Potato Side Dish Recipes
Yield 11
Number Of Ingredients 6
Steps:
- The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
- Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.
- Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
- Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 35.3 g, Cholesterol 107 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 314.7 mg, Sugar 1.7 g
POTATO DUMPLINGS
My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!
Provided by M. G.
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel 10-12 medium potatoes (about 7 cups).
- In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
- In a separate small bowl -- mix the eggs and salt and pepper.
- Pour the egg mixture over the shredded potatoes and using your hands, mix well.
- Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
- Fill a large pot 3/4 full with water and bring to a boil.
- Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
- Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
- Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
- Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!
Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1
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
What a delicious way to enjoy summer's bounty of peaches. This recipe encases ripe peaches, seasoned with brown sugar and warm spices, in butter-crisp puffed pastry. As they bake, the juices release to form a rich sauce. I served these golden beauties warm with homemade vanilla ice cream and sauce spooned over all. My daughter loved this dessert so much that she literally licked her bowl clean. :)
Provided by MarthaStewartWanabe
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
- Remove skins from peaches, slice in half and remove pits. Set aside.
- In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
- Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
- Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
- In a small bowl, combine sugar and cinnamon.
- With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
- Bake for 30 - 40 minutes or until lightly browned and crispy.
Nutrition Facts : Calories 561.2, Fat 35.4, SaturatedFat 13.3, Cholesterol 30.5, Sodium 258.4, Carbohydrate 57.5, Fiber 3.7, Sugar 27.6, Protein 6
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
PEACH DUMPLINGS WITH BRANDY CREAM
Just peachy! A dumpling dessert you can serve at any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
- Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
- In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
- Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
- In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.
Nutrition Facts : Calories 1000, Carbohydrate 147 g, Cholesterol 70 mg, Fiber 4 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg
SKILLET PEACH DUMPLINGS
My husband and I can't walk by the skillet without eating a spoonful of this addictive dessert. Serve warm with milk or cream. Also good with apples or berries. Omit water when using berries.
Provided by commanderl
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Combine peaches, 2/3 cup white sugar, brown sugar, water, 1/2 cup margarine, and cinnamon together in a large skillet; bring to a boil. Cover skillet with a lid and cook peach mixture until sugars have dissolved and peaches are softened, about 10 minutes.
- Mix flour, 1/3 cup white sugar, baking powder, and salt together in a bowl. Cut 3 tablespoons margarine into flour mixture until mixture is crumbly; add milk and stir until you have a soft dough. Drop tablespoons of the dough into the peach mixture.
- Cover skillet tightly with a lid and cook, without removing lid, until dumplings are cooked through, about 15 minutes.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 72.8 g, Cholesterol 1.8 mg, Fat 16 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 585.3 mg, Sugar 48 g
FRESH PEACH DUMPLINGS SERVED WITH HARD SAUCE
This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce.
Provided by MARYBAKEWELL
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.
- Preheat the oven to 375 degrees F (190 degrees C).
- On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.
- Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.
Nutrition Facts : Calories 658.2 calories, Carbohydrate 79.6 g, Cholesterol 51.3 mg, Fat 35.8 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 11.9 g, Sodium 459.3 mg, Sugar 47.2 g
OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 13
Steps:
- Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.
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