The greatest peach dumplings used to be made by my father. Some individuals make them using bread dough. My father used a potato dough to make his. The dough was used to encase the peach, which was then cooked in boiling water. When you served them, you would slice them up and top them with sugar, melted butter, and crushed vanilla wafers. Even though they sound like a dessert, we consumed them as a meal. Again, there are several methods to serve them; the mother of one of my friends did it by sprinkling sugar and ricotta cheese on top.
| Prep Time: | 2 hrs |
| Cook Time: | 20 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 dumplings |
Ingredients
- 8 potatoes – peeled and cubed
- 1 egg
- 5 cups all-purpose flour
- 10 firm ripe peaches
- 1 cup white sugar
- ½ cup butter, melted
- 1 (16 ounce) package vanilla wafers, crushed
Instructions
- 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 8×8 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.
- Peach dumplings are a lot of work, but can be frozen whole after cooking, and are even better reheated–so make extras. To reheat, my dad would melt lots of butter in a frying pan. Cut the peach dumpling in half, remove the pit, and fry until hot. Flip the dumpling halves over once, if you choose. The edges that touch the frying pan get a nice crispy brown. Yum!
Nutrition Facts
| Calories | 761 kcal |
| Carbohydrate | 135 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 6 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 225 mg |
| Sugars | 28 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
SOUNDED great, but the dough was awful.
I have also been looking for this recipe for years, my ex made them, I love them and everyone that tries them also loves them. I cut them in half and sprinkle brown sugar then top with sour cream, awsome
A-MAY-ZING! We used to eat them with cottage cheese, melted butter, and cinnamon. My dad is Slovak and I dated a Czech man for about 3 years. Vynikajúci!
I have been looking for this recipe forever, my grandmother(Czech) made them and used sugar, butter, and bread crumes then bake them after boiling. So good, thank you
My dad is Slovak and my mom is Czech, (I am born in Canada) and these surprised them nicely over Easter weekend. Sweet, delicious, light and yummy – just the right blend of peach to dough ratio… I made one change.. I steamed mine on a double boiler instead of boiling them – i put about five dumplings per go on the steamer and steamed them about 20 – 25 minutes… WOWZA!!! Try this now!!!
My husband and daughter remember the peach dumplings my Mother in law (a Czech lady) used to make. They loved them and wanted me to try to replicate them as she has passed away and I was unable to find her recipe anywhere. I was delighted to find this recipe because she also used potato so it sounded similar. My husband and I went to visit my daughter and we made these. I have lots of pictures of the “making”. They turned out so perfect..delicious and bringing back many fond memories for our family. Thanks for posting this recipe.
These are very good, but alot of work. I froze quite a few and plan on warming them as the author suggested by browning. I think they would be even better that way because I felt like they need some texture.
Hi, My mom and her mom used to make these, but their recipe called for scalded milk, butter, egg, and flour. I’m looking for that recipe. Does anyone have it? They, too, used vanilla wafers, butter, and sugar on top.
This was wonderful! I combined this recipe with Linda’s recipe on this site—‘Potato Plum Dumplings’. It was very tasty, soooo good! (See posted pics). My 3yo and I had such fun making this, it was very messy, LOL! We enjoyed, thanks for the memories!
my husband loved these, thanks!!
very good peaches are the bomb!
This was a very unique recipe and my whole family loved it! It has a great taste for any holiday, or just for a great snack or food.
This was a fairly easy dessert to prepare, and it’s great for summer! I’d reccomend anyone who loves peaches to try this one out!