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. ---------------------------------------------------------------------------
Nutrition
Ingredients
