Peach Dumplings Recipes

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!

PEACH DUMPLINGS DESSERT

Steps:

• In a medium saucepan set over medium heat, combine 1 cup sugar, butter, and hot water. Add the sliced peaches and bring to a boil.
• In a medium bowl, combine the flour, baking powder, salt, and optional 1 tablespoon of sugar. Stir in milk or cream to form a stiff dumpling-like batter.
• Drop large spoonfuls of batter onto the boiling fruit.
• Cover the pan and cook for about 20 minutes.
• Spoon out dumplings and fruit into individual serving bowls.
• If desired, sprinkle with a little cinnamon sugar (store any leftovers in a covered container at room temperature) and serve with heavy cream (whipped or as is) or ice cream.

FRESH PEACH DUMPLINGS

Steps:

• Preheat oven to 375 degrees F.
• Combine the cinnamon, 1/3 cup of sugar, brown sugar and flour. With a pastry blender mix in the butter until it resembles coarse meal.
• Roll out the chilled puff pastry dough on a lightly floured surface to a 1/8 inch thickness. Cut the dough into six 7 inch squares. Place on a baking sheet and refrigerate.
• Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach halves with the remaining cinnamon mixture in the cavity.
• Remove baking sheet from refrigerator. Place a peach in the center of each square of dough. Paint the edges of the dough with cold water. Bring the points of the square together at the top and pinch the seams together to seal.
• Paint the dumplings with the beaten egg. Sprinkle with the 2 teaspoons of sugar (use crystal sugar for these two tablespoons if you have it available). Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from the baking sheet and allow to cool for 20 minutes.
• To serve, spoon some of the sauce onto each serving plate, place dumpling in the center and drizzle some additional sauce over the top. You may serve with vanilla or peach ice cream or peach sorbet (recipe follows).

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.

PEACH DUMPLINGS

Steps:

• Peel, cut, boil and mash potatoes with a small amount of milk.
• Add egg and mix well.
• Add flour to potatoes until mixture becomes firm enough for rolling. Amount of flour needed will vary due to moisture in potatoes.
• Turn dough out on floured rolling surface and roll to about 1/4 inch thick.
• Cut dough into squares large enough to envelop one whole peach.
• Wash peaches and remove stone from each by splitting peach in half (do not peel or cook peaches).
• Mix cinnamon and sugar. Put 1 tablespoon of sugar mixture in the center of peach, put both sides of peach together and wrap with potato dough, making sure all seams are sealed tight.
• Drop dumpling into about 4 qts of boiling salted water. Boil until dumplings begin to float, cook time will vary. Carefully remove dumplings so they do not break open.
• Drizzle with melted butter to keep from sticking. Serve with butter mixed with bread crumbs and top with a sprinkling of the sugar mixture again.

CHERRY-PEACH DUMPLINGS

Steps:

• In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)

Steps:

• Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.

PEACH DUMPLINGS

Steps:

• Peel and pit peaches.
• Cut both peaches into 8 slices.
• Roll each peach slice in a crescent roll.
• Place in a 9 X 13 inch buttered pan.
• Melt butter, then add sugar and barely stir.
• Add vanilla, stir, and pour entire mixture over peaches.
• Pour Mountain Dew around the edges of the pan.
• Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
• Serve over ice cream, and spoon sauce over the top of each individual dish.

CRESCENT ROLL PEACH DUMPLINGS

Steps:

• Quarter peaches. Roll each quarter in a crescent roll and place in a greased baking dish.
• Bring water, sugar & butter to a boil. Pour over rolls. Sprinkle with a little cinnamon & a bit more sugar.
• Bake at 350 for 30 minutes.

PEACH DUMPLINGS WITH BRANDY CREAM

Steps:

• Heat oven to 400°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball; reserve one-third of the pastry. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
• Place 1 peach half, flat side up, on each square. In small bowl, mix raisins and nuts; spoon into center of each peach half. Top with remaining peach halves. Moisten corners of square; bring 2 opposite corners of pastry up over peach and press corners together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
• In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings.
• Bake about 40 minutes, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
• In 2-quart saucepan, beat egg with wire whisk until foamy. Add whipping cream and granulated sugar; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in brandy. Serve warm over dumplings.

OLD FASHIONED SUMMER PEACH DUMPLINGS RECIPE - (4.2/5)

Steps:

• Roll out the dough into a rectangle so it is about an 1/8 of an inch thick (no more than a 1/4 inch). Cut the dough into 6 squares. On sheet pan lay out your peach halves. If you'd like, you can peel the peaches, but it is not necessary. Sprinkle the sugar and spices evenly over the peaches. Drizzle a few drops of vanilla onto the peaches then add a bit of the butter to the center of each peach half. Now take 2 halves of the peach and close them with the butter, sugar and spices inside. Hold them closed. Place the held closed peach into the center of a dough square. Pull the sides of the dough up around the peach. pinch the dough closed to seal the peach inside. Once the dough is closed, with your hand gently mold the dough so it hugs the peach and stays in shape. If you have extra dough hanging cut it off (you will gather the extra dough scraps and make leaves later). Repeat this with all of the peaches. Heat your oven to 450 degrees. In a baking dish that will fit comfortably all of your peaches gently place your dough covered peaches. Set the baking dish in the fridge while you make the sauce and leaves. The leaves are just cute, leave them off if you are not in the mood for the fuss. In a small saucepan heat the sugar and the butter. When the sugar begins to color swirl the pan to make the sugar color evenly. Be very careful...the sugar is EXTREMELY HOT. This should not be done by, or with, children!!!! When the sugar has taken on a nice amber color add the heavy cream. With a whisk make sure all the sugar is dissolved. Add the brandy, continue to stir. Once you no longer smell alcohol turn the heat down and reduce the sauce (at a simmer) for a couple of minutes. Take the sauce off the heat once its a slightly thickened and add the vanilla, salt and the final tablespoon of butter . Combine with the whisk. You should have a smooth velvety wonderful flavored caramel sauce. This stuff is delicious even without the dumplings!!!!! Now gather your dough scraps and re-roll them so you can cut out leaf shapes to garnish your dumplings. You can make the leaf veins using the back of your knife. Egg wash the dumplings and attach the leaves (I made two leaves per dumpling). Next, sprinkle sanding sugar over the dumplings.Now you will pour the caramel sauce into the pan with the dumplings without pouring the sauce onto the dumplings themselves. This is very important!!! The sauce should go between and around but NOT over or on the dumplings. Bake the dumplings at 450 degrees for about 45 minutes. If they seem to be getting too dark turn the temperature down to 400 for the last 10 minutes or so. Use your judgement on that. Have a platter ready to move the dumplings to when you take the pan out of the oven. The dumplings will need to be moved after they rest in the pan for 5 minutes. Use a spatula to move them. They will be fragile on the bottom. The sauce will be caramelized and thick. Drizzle a little of it over the dumplings or around the sides. Serve while warm, with ice cream if you like.