Peach Dumplings


My dad used to make the best Peach Dumplings. Some people make them with a bread dough. My dad made his with a potato dough. The peach was wrapped in the dough and dropped into boiling water to cook. When they were served you would cut them up and sprinkle them with crushed vanilla wafers, sugar and melted butter. We ate them as a meal even though they sound like a dessert. Again, there are different ways to serve them: my friend's mother sprinkled hers with ricotta cheese and sugar.

Prep Time:
2 hrs
Cook Time:
20 mins
Total Time:
2 hrs 20 mins
10 dumplings


  • 8 potatoes - peeled and cubed

  • 1 egg

  • 5 cups all-purpose flour

  • 10 firm ripe peaches

  • 1 cup white sugar

  • ½ cup butter, melted

  • 1 (16 ounce) package vanilla wafers, crushed


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Note:

Peach dumplings are a lot of work, but can be frozen whole after cooking, and are even better reheated--so make extras. To reheat, my dad would melt lots of butter in a frying pan. Cut the peach dumpling in half, remove the pit, and fry until hot. Flip the dumpling halves over once, if you choose. The edges that touch the frying pan get a nice crispy brown. Yum!

Nutrition Facts (per serving)

761 Calories
19g Fat
135g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 761
% Daily Value *
Total Fat 19g 25%
Saturated Fat 8g 42%
Cholesterol 43mg 14%
Sodium 225mg 10%
Total Carbohydrate 135g 49%
Dietary Fiber 6g 23%
Total Sugars 28g
Protein 13g
Vitamin C 75mg 377%
Calcium 58mg 4%
Iron 5mg 30%
Potassium 875mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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