RCI-DS.004.0188.001
Nana Edith's Peach Dumplings
My Czechoslovakian Nana Edith used to make these every Summer. We'd look forward to her call telling us she found ripe peaches, & to please come to lunch. She taught my mother to make them & she taught me.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Blanch the peaches in boiling water for 1-2 minutes, then transfer to ice water and peel away the skin carefully.
2
Combine the all-purpose flour, salt, and 1/4 teaspoon sugar in a large bowl, then create a well in the center.
3
Add the beaten eggs and 4-5 tablespoons of cream to the flour mixture, stirring gently until a soft dough forms.
3 minutes
4
Knead the dough on a lightly floured surface for 2-3 minutes until smooth and elastic, being careful not to overwork it.
5
Divide the dough into 4 equal portions and roll each portion thin enough to wrap around a whole peach, then wrap the dough around each peach and seal the edges by pinching.
6
Bring a large pot of salted water to a boil, then carefully lower the wrapped peaches into the water and gently simmer until they float and continue cooking for 1-2 minutes.
12 minutes
7
Remove the peach dumplings with a slotted spoon and place on a serving dish.
8
Mix the 8 tablespoons of sugar with the cinnamon in a small bowl.
9
Pour the melted, browned, and clarified butter over the warm dumplings, then sprinkle generously with the cinnamon-sugar mixture.
10
Serve the peach dumplings warm while the butter is still warm and the flavors are at their best.