Peach Potato Dumplings

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This is a really refreshing dumpling. We would have them as a summer meal. The could be a desert. This is something my grand mother used to make us. Found this recipe on another site (by bettiann) altered little to the way we used to make them.

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Steps

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Cook potatoes over medium heat until tender.

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Drain , then put through ricer or mash.

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Place the riced potatoes onto a large clean work surface.

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Crack the egg over the top.

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Start to gradually add the flour and work in by hand making a nice stiff dough.

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You may not need all the flour or may need to add a little more it takes a while to work flour inches.

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Let the dough rest for a minute before rolling.

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Take half the dough and roll the dough out to 1 / 4 inch thickness on a lightly floured surface.

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Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.

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Repeat the same with the other half of dough.

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Wrap each peach in a square of dough.

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Make sure all the seams are sealed by pinching them.

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Bring a large pot of water to a boil.

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Place the peach dumplings into the water 3 to 4 peaches per pot.

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Boil for 20 minutes , stir after 10 for even cooking.

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Remove from water using tongs or a large slotted spoon.

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Melt butter and brown sugar.

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To serve .

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Ingredients

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potatoes, egg, all-purpose flour, firm ripe peaches, brown sugar, butter, heavy cream