Grandma's Recipe Box: #6 Peach Dumplings!

by Melody Kettle

Here's one of Grandma's more interesting staples - Peach Dumplings!  What is a peach dumpling? It's not dessert; it's actually dinner. 

In my experience, people either love them or hate them.  I've been at the table with quite a few people who simply could not accept the sweetness of the peach for dinner. 

Personnaly, I love peach dumplings and would gladly devour them as either breakfast, lunch or dinner.  The warm peach, sprinkled with cinnamon and sugar bread crumbs, and drizzled with butter is just heavenly.

Executing the dough takes a little bit of practice.  If you attempt these, you must make sure to rice and not mash the potatoes, as the dough will become too "gummy."  Also, do not attempt a short cut by using a stand mixer. 


2 T butter

2 eggs

1/4 t salt

2 Cups flour

2 Cups boiled and riced potatoes

For the Topping:

1 stick of butter

Plain bread crumb (enough to absorb butter)

1 T sugar

3 t cinnamon

Combine flour and salt  in bowl, and work in butter until "mealy."  Boil potatoes, and then peel them.  Rice potatoes directly into flour mixture.  (Do not mash potatoes, the dough will become too gummy.) Knead dough by hand until smooth. 

Divide dough into four balls.  On a floured surface roll each ball into a flat circle.  Place one peach in the middle  of each piece of round dough.  Fold dough up and around the peach.  Then roll peach on floured surface in a circular motion to seal edges, and until smooth. 

Drop peaches into boiling water for approximately 20 minutes.  After 10 minutes be sure to turn peaches.  about 20 minutes.

Meanwhile, melt stick of butter in pan and add enough bread crumb to absorb the butter.  Add cinnamon and sugar, and continue to sautee until dry. 

To serve cut dumpling open, and sprinkile with sweet bread crumb.  As an option you can drizzle melted butter.