Best 5 Moms Homemade Peach Dumplings Recipes

PEACH DUMPLINGS

Steps:

• Butter a 9 x 13 inch baking dish. Roll each peach slice in a crescent roll. Place in the pan.Melt butter, then add sugar and barely stir. Add vanilla, stir once or twice, then pour the entire mixture over the rolls/peaches in the pan. Pour 3/4 of the can of Sprite around the edges and in the middle of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Remove from the oven and let sit 10 minutes before serving. Serve with ice cream or whipped cream, and spoon some of the sweet sauces from the pan over the top.Unbelievably delicious!

AMISH PEACH DUMPLINGS

Steps:

• Stir water, sugar, and butter together in a pot over medium-high heat until sugar dissolves and mixture has a syrupy texture, 5 to 10 minutes. Add peaches to syrup; bring to a boil.
• Whisk flour, baking powder, and salt together in a bowl. Stir milk into flour mixture until a stiff batter forms.
• Drop batter by large spoonfuls into boiling peach syrup; cover the pot with a lid, reduce heat to medium, and cook until dumplings are set, about 20 minutes.

MOM'S HOMEMADE PEACH DUMPLINGS

Steps:

• In a large pot or dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes. **You can add more sugar to taste once the peaches have cooked for a little while.
• While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times. ~ Mealy Consistency - you will finely cut the shortening into the flour.
• On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces. ~~Picture is of my mom kneading and cutting the dough strips. I just had to add her in this!
• Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done. *Once you add & start cooking the dumplings, you may need to add a little more water.

PEACH DUMPLINGS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)

Steps:

• Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.