Peach Potato Dumplings

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Description[edit]

This is a really refreshing dumpling. We would have them as a summer meal.

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Peach Potato Dumplings

Ingredients[edit]


Procedures[edit]

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.


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See also[edit]