Peach Dumplings Recipe -
Peach Dumplings Recipe

Peach Dumplings

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"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."

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Ingredients Edit and Save

Original recipe makes 10 dumplings Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


  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.
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  • 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!

Reviews More Reviews

Aug 22, 2007

This was wonderful! I combined this recipe with Linda's recipe on this site---'Potato Plum Dumplings'. It was very tasty, soooo good! (See posted pics). My 3yo and I had such fun making this, it was very messy, LOL! We enjoyed, thanks for the memories!

Oct 07, 2010

These are very good, but alot of work. I froze quite a few and plan on warming them as the author suggested by browning. I think they would be even better that way because I felt like they need some texture.


12 Ratings

Oct 08, 2003

This was a fairly easy dessert to prepare, and it's great for summer! I'd reccomend anyone who loves peaches to try this one out!

Apr 08, 2012

My dad is Slovak and my mom is Czech, (I am born in Canada) and these surprised them nicely over Easter weekend. Sweet, delicious, light and yummy - just the right blend of peach to dough ratio... I made one change.. I steamed mine on a double boiler instead of boiling them - i put about five dumplings per go on the steamer and steamed them about 20 - 25 minutes... WOWZA!!! Try this now!!!

Jan 18, 2011

My husband and daughter remember the peach dumplings my Mother in law (a Czech lady) used to make. They loved them and wanted me to try to replicate them as she has passed away and I was unable to find her recipe anywhere. I was delighted to find this recipe because she also used potato so it sounded similar. My husband and I went to visit my daughter and we made these. I have lots of pictures of the "making". They turned out so perfect..delicious and bringing back many fond memories for our family. Thanks for posting this recipe.

Mar 24, 2005

very good peaches are the bomb!

Nov 18, 2004

This was a very unique recipe and my whole family loved it! It has a great taste for any holiday, or just for a great snack or food.

Aug 17, 2013

A-MAY-ZING! We used to eat them with cottage cheese, melted butter, and cinnamon. My dad is Slovak and I dated a Czech man for about 3 years. Vynikajúci!


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  • Calories
  • 761 kcal
  • 38%
  • Carbohydrates
  • 135.3 g
  • 44%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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