Peach Potato Dumplings Recipes

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.

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool.
• Drain sweet potatoes, mash, and let cool until safe to handle, 10 to 15 minutes.
• Combine mashed sweet potatoes, chorizo, Cheddar cheese, and cilantro to make the filling. Set up a prep area for dumplings, including a tray to cool them on and a bowl of water to fasten them.
• Place 2 teaspoons of filling onto a wonton wrapper, wet the outside edge, and seal. Place dumpling on the tray. Repeat with remaining filling and wonton wrappers. Refrigerate dumplings for 30 minutes before sealing in a zip-top bag to freeze.
• Combine peach jam, Thai chili sauce, and cilantro to make the dipping sauce.
• To cook the dumplings from frozen, first heat oil in a pan over medium- to medium-high heat. Add dumplings and a little water; pan-fry until heated through, 10 to 12 minutes.

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.

Steps:

• Sift the flour into a bowl. In another bowl mix together the milk and egg yolks with a little bit of salt. Add the milk mixture to the flour and blend to a smooth dough.
• Saute the bread in the butter over moderate heat until golden. Sprinkle the bread over the dough. Pour on the goose fat and let the mixture mellow 1 hour. Blend the bread into the dough. Beat 2 egg whites until stiff and fold them into the dough.
• Soak a tea towel in water, squeeze it dry and line a sieve with it. Add the dough and pull the cloth up around the dough and tie it off immediately above dough. Transfer the wrapped dough to a pot of simmering water with a rack and poach it for 1 hour. Transfer it to a platter, let it cool a little, and then untie it and cut the dumpling with a thread into slices.
• Recommended drink: Lager

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.

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.

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.