Wednesday, August 5, 2009

Recettes Secrètes: Peach Dumplings

Probably the most beloved of our family's traditional Bohemian recipes, Peach Dumplings were a summer staple growing up; A seasonal highlight. An indulgence along the lines of 'breakfast-for-dinner', these boiled dough-wrapped whole peaches are fun to make and even more-so to eat. Our household served them with a gravy boat of melted butter, sugar, and cottage cheese. While plums work too, nothing beats a large fuzzy ripe peach. Give this a try! You won't regret it.

3 eggs
1 cup milk
2 tsp Cream of Wheat
3-4 cups flour
2 tsp sugar

4-6 peaches (depends on size)

In a mixing bowl, whisk the eggs and milk. Add the dry ingredients and work until combined. Knead with hands once dough-like. Halve dough, then again. Roll out one quarter at a time on a floured surface. Set a whole washed peach on the flattened dough and wrap completely, dabbing with water to seal the dough seams.

Boil water in a large stock pot. Carefully add dumplings with a slotted spoon and boil for 22 minutes, covered (keep an eye on this - likes to boil over).

Gently remove dumplings, trying not to tear the outer dough and lay on a platter. Serve with melted butter, sugar and cottage cheese. Cut the dumpling in half as you would a regular peach and remove the pit. Inhale, and enjoy a peach as you never have before.


  1. Oh my Gosh! I have been looking for this recipe forever! My grandmother grew up in Prague and used to make these all the time for us. After she passed away, no one knew how to make them. They are SOOOOO good!!! We use dry cottage cheese, milk, butter, and sugar.