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!