Peach Dumplings - two recipes

I haven't tried either recipe yet, but they both sound tasty!

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Fresh Peach Dumplings Served with Hard Sauce

By: MARYBAKEWELL (allrecipes.com)
"This is fresh peaches wrapped in a rich flakey dough, and topped with a teaspoon of hard sauce after baked. No sugar is used on the peaches, just the sauce. Sugar free ice cream could be used instead of hard sauce."

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr

Original Recipe Yield 6 dumplings

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter flavored shortening
5 tablespoons ice water
6 fresh peaches - peeled, pitted and halves
1/4 cup butter, softened
1 egg
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 pinch salt
2 cups confectioners' sugar

Directions

In a medium bowl, stir together the flour and salt. Cut in the butter flavored shortening using your hands or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the ice water over the dough, and stir until the mixture comes together. Knead the dough briefly, then divide into 6 pieces.

Preheat the oven to 375 degrees F (190 degrees C).

On a lightly floured surface roll out each piece of dough into a thin circle. Place two peach halves together, and wrap in each circle of dough, sealing at the top. Place the dumplings onto an ungreased baking sheet.

Bake dumplings for 30 minutes in the preheated oven, or until golden brown. While the dumplings are baking, make the sauce. In a medium bowl, mix together the butter, egg, nutmeg, vanilla and salt using an electric mixer on low speed. Gradually mix in the confectioners' sugar. Spoon over warm dumplings.

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Peach Dumplings
By: Bettiann (allrecipes.com)

"My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My Dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a desert. Again, different ways to serve them my friend's mother sprinkled hers with ricotta cheese and sugar."

Prep Time: 2 Hrs
Cook Time: 20 Min
Ready In: 2 Hrs 20 Min
Original Recipe Yield 10 dumplings

Ingredients

8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package vanilla wafers, crushed

Directions

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 8x8 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.

FOOTNOTE -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 fry pan. Cut the peach dumpling in half, remove the pit and fry until hot. Flipping once if you choose. The edges that touch the fry pan get a nice crispy brown. Yum!