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.
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.