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
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
AMISH DUMPLINGS
Make and share this Amish Dumplings recipe from Food.com.
Provided by Al Hunt
Categories Healthy
Time 20m
Yield 6 dumplings, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients first.
- Add the beaten egg.
- Add few drops of water until you have a stiff, sticky dough.
- Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
- Cover and cook 10 -15 minutes.
Nutrition Facts : Calories 88.9, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 520.7, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 3.2
MOM'S HOMEMADE PEACH DUMPLINGS
This recipe was given to me by my mom. When it comes to pies & cobblers, I'm considered a "crust snatcher" as I love the crusts more than the fruit or filling; and when I see a cobbler, I'll cut into it and lift out all of the crust and just leave the fruit and juice! LOL!! So this recipe is definitely one of my favorites...
Provided by S I
Categories Other Desserts
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In a large pot or dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes. **You can add more sugar to taste once the peaches have cooked for a little while.
- 2. While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times. ~ Mealy Consistency - you will finely cut the shortening into the flour.
- 3. On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces. ~~Picture is of my mom kneading and cutting the dough strips. I just had to add her in this!
- 4. Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done. *Once you add & start cooking the dumplings, you may need to add a little more water.
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- Preheat the oven to 350°F and lightly spray an 8x8-inch glass baking dish with nonstick cooking spray. Peel and slice the peach into eight wedges, discarding the pit.
- Open the can of crescent rolls and unroll them. Place one peach slice on the wide end of one crescent and roll it up in the crescent. Place them in the baking dish. Continue with other rolls.
- In a small bowl combine the melted butter, sugar, cinnamon, and flour and mix until just combined. Spoon the mixture over each crescent.
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