Peach Potato Dumplings

Directions

1. 1
   Cook potatoes over medium heat until tender.
2. 2
   Drain, then put through ricer or mash.
3. 3
   Place the riced potatoes onto a large clean work surface.
4. 4
   Crack the egg over the top.
5. 5
   Start to gradually add the flour and work in by hand making a nice stiff dough.
6. 6
   You may not need all the flour or may need to add a little more it takes a while to work flour inches.
7. 7
   Let the dough rest for a minute before rolling.
8. 8
   Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
9. 9
   Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
10. 10
    Repeat the same with the other half of dough.
11. 11
    Wrap each peach in a square of dough.
12. 12
    Make sure all the seams are sealed by pinching them.
13. 13
    Bring a large pot of water to a boil.
14. 14
    Place the peach dumplings into the water 3 to 4 peaches per pot.
15. 15
    Boil for 20 minutes, stir after 10 for even cooking.
16. 16
    Remove from water using tongs or a large slotted spoon.
17. 17
    Melt butter and brown sugar.
18. 18
    To serve, place a peach dumpling onto a plate, and cut it up.
19. 19
    Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
20. 20
    Enjoy.
21. 21
    Note: These can be frozen whole.
22. 22
    To reheat cut up remove the pit saute in butter.
23. 23
    Taste even better than the first time.