Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 potatoes, peeled and cubed
- 1 egg
- 5 cups all-purpose flour
- 10 firm ripe peaches
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1 cup heavy cream
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Directions
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.
Note: These can be frozen whole.
To reheat cut up remove the pit saute in butter.
Taste even better than the first time.