Czech Peach Dumplings Recipes

CZECH PEACH DUMPLINGS

Steps:

• Mix flour and salt; set aside. With an electric mixer, cream butter and cream cheese together. Add flour mixture and mix. Add eggs, mix with hand to make stiff dough. Divide into 6 balls.
• On a floured board, flatten one ball and roll out into a circle about 5 or 6 inches across. Wrap this around a peach and pinch the dough together to make a smooth covering over the peach. Repeat with remaining peaches.
• Cook in a large pot of boiling water for 25 minutes. Remove from water with slotted spoon. Serve immediately with sugar and cottage cheese.

NANA EDITH'S PEACH DUMPLINGS

Steps:

• Stir together flour, eggs and four tablespoons of the cream until a stiff dough forms, just holds together.
• Add more cream ONLY if the dough isn't holding together.
• Mix in salt, sugar & the melted butter.
• Knead on floured board until smooth, about 8-10 times.
• Cover with a warm bowl and let rest for 1/2 hour.
• Put a LARGE pot of lightly salted water on to boil.
• Wash and dry peaches, but DO NOT PEEL OR PIT!
• After dough has rested, cut into four equal pieces.
• Flatten& stretch each piece of dough around one peach.
• Make sure entire peach is covered& there are no holes!
• Place dumplings in boiling water, cover & cook for 20 minutes.
• Remove with slotted spoon, drain well & put each peach in its own bowl.
• Split the dumplings with two forks.
• We leave the pits in for presentation, but they can be taken out.
• Drizzle each dumpling with cinnamon sugar & clarified butter to taste.

CZECH BREAD DUMPLINGS (KNEDLíKY)

Steps:

• Combine warm milk, sugar, and yeast in a bowl. Let sit and bloom for about 10 minutes.
• Add egg and kosher salt to the yeast mixture. Pour in 2 ¾ cups flour. Stir with a wooden spoon until it starts to pull away from the sides of the bowl and forms a dough.
• Knead on a lightly floured surface until dough is smooth and slightly elastic, about 3 minutes.
• Transfer to a lightly oiled bowl, flipping the dough to coat the top in oil. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Transfer back to your work surface; press out the excess air and form dough into a relatively uniform ball.
• Cut dough into two equal pieces. Form each piece into a uniform ball. Roll each ball into a tube, 2 to 2 ½ inches wide.
• Cover with plastic wrap or a clean kitchen towel and let proof for 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a steady simmer.
• Carefully pick up a risen piece of dough and transfer to the simmering water. Bring back to a simmer. Cover tightly and let simmer for 10 minutes. Uncover, flip, and continue to simmer for another 10 minutes.
• Transfer to a plate and poke all over with a toothpick or wooden skewer, which releases the steam from the center.
• Use a piece of string or thread to cut into 3/4- to 1-inch dumplings. Transfer to a serving plate.
• Repeat Steps 9 to 11 to cook remaining dough.

PEACH DUMPLINGS

Steps:

• 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.