Peach Dumplings

Recipe View Prepare the Potatoes: Place the peeled and cubed potatoes in a large pot. Cover with water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and pass them through a potato ricer or mash until smooth.

Recipe View Make the Dough: Transfer the riced or mashed potatoes to a large, clean work surface. Create a well in the center and crack the egg into it. Gradually incorporate the flour into the potatoes and egg mixture, kneading with your hands until a smooth, stiff dough forms. Be careful not to overwork the dough. You may not need to use all 5 cups of flour, or you might need a little more, depending on the moisture content of the potatoes. (Approximately 25-30 minutes)

Recipe View Rest the Dough: Let the dough rest for 10 minutes before rolling.

Recipe View Assemble the Dumplings: Lightly flour your work surface. Roll out the dough to a thickness of about 1/4 inch. You may find it easier to work with half of the dough at a time. Cut the dough into squares, about 8x8 inches, adjusting the size depending on the size of your peaches. Wrap each peach snugly in a square of dough, pinching the seams tightly to seal. Ensure there are no gaps to prevent the peaches from leaking during cooking.

Recipe View Cook the Dumplings: Bring a large pot of water to a rolling boil. Gently place the peach dumplings into the boiling water, ensuring they are mostly submerged. You may need to cook them in batches of 3-4 to avoid overcrowding the pot. Cook for 20 minutes, gently rotating the dumplings halfway through to ensure even cooking.

Recipe View Serve: Carefully remove the cooked peach dumplings from the water using tongs or a large slotted spoon. Place a dumpling on each plate. Cut it open, remove the pit, and drizzle with melted butter. Sprinkle generously with granulated sugar and crushed vanilla wafer crumbs. Serve immediately.