Ever since I was little I have loved my moms peach dumplings! (The recipe actually comes from my mom’s neighbor, not her Aunt, who we always called Auntie Merle.) With peaches in full swing I can’t help but make some myself! I got up early this morning to make the dumplings to have for brunch along with some crepes.
I started by putting the farina (cream of wheat) in a pot with some milk and a little salt. I let it cook down until it was pretty thick. (Next time I will cook out a little more moisture before I take it off the heat.) I transferred the farina and milk mixture to a large mixing bowl and set it aside to cool.
Meanwhile, I rinsed the peaches. Do not peel them! Their fuzzy little skin is what keeps the dough from slipping off. Now that the farina was cool, I beat in two eggs. (This is when I knew that the dough was too wet.) I added the flour, it was still going to be too soft so I added an extra half cup.
I turned it out onto the counter with a very generous amount of flour and kneaded it into a pretty soft dough and loosely shaped it into a little loaf. Next, I cut off a little slice of dough…
…and gently pressed it around the peaches, making sure not to leave any holes. I repeated this until all the peaches were covered.
When they were all finished I popped them into boiling water for about 15 minutes.
They are best served hot with a little bit of melted butter and a sprinkling of sugar on top!
Oh wow, they look so cute and delicious!!!! What a great way to enjoy a fresh peach!
Another good way is to grill them and serve them with vanilla ice cream!
Oh my goddess girl, is there anything you bake that is ordinary?? Excellent!! Love you!
Here I was stuck making plain old peach pies, when there’s a whole world of peach dumplings to make and eat!!! Mmmm, the perfect thing for those last peaches of the season.
Never underestimate the power of a ‘plain old’ peach pie! Not much can beat it.