-
1
Cook potatoes over medium heat until tender.
-
2
Drain, then put through ricer or mash.
-
3
Place the riced potatoes onto a large clean work surface.
-
4
Crack the egg over the top.
-
5
Start to gradually add the flour and work in by hand making a nice stiff dough.
-
6
You may not need all the flour or may need to add a little more it takes a while to work flour inches.
-
7
Let the dough rest for a minute before rolling.
-
8
Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
-
9
Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
-
10
Repeat the same with the other half of dough.
-
11
Wrap each peach in a square of dough.
-
12
Make sure all the seams are sealed by pinching them.
-
13
Bring a large pot of water to a boil.
-
14
Place the peach dumplings into the water 3 to 4 peaches per pot.
-
15
Boil for 20 minutes, stir after 10 for even cooking.
-
16
Remove from water using tongs or a large slotted spoon.
-
17
Melt butter and brown sugar.
-
18
To serve, place a peach dumpling onto a plate, and cut it up.
-
19
Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
-
20
Enjoy.
-
21
Note: These can be frozen whole.
-
22
To reheat cut up remove the pit saute in butter.
-
23
Taste even better than the first time.
