Peach Potato Dumplings
Delight your taste buds with these irresistibly soft and sweet Peach Potato Dumplings, a unique fusion of comforting potato dough and juicy peach centers. This recipe combines the velvety texture of mashed Russet potatoes with the natural sweetness of ripe peaches, wrapped together in pillowy dumplings that are gently simmered to perfection. A dusting of cinnamon-infused golden breadcrumbs adds a warm, buttery crunch, while a sprinkle of powdered sugar provides the perfect final flourish. Ready in under an hour, this six-serving treat is ideal as a dessert or a surprising twist on a brunch dish. Whether you’re exploring traditional European-style fruit dumplings or looking for a creative way to use seasonal peaches, this recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 3 medium Peaches
- 3 tablespoons Granulated sugar
- 4 tablespoons Unsalted butter
- 100 grams Breadcrumbs
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar
Instructions
Peel and dice the potatoes, then boil them in a large pot of salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them until smooth. Let them cool to room temperature.
Once cooled, add the flour, egg, and 1 teaspoon salt to the mashed potatoes. Mix until a soft dough forms. If the dough is sticky, add small amounts of flour until manageable.
Wash and halve the peaches. Remove the pits and cut each half into quarters (you will end up with 12 peach pieces). Sprinkle each peach piece with a little granulated sugar.
Divide the potato dough into 12 portions. Flatten each portion into a disc and place a sugared peach piece in the center. Wrap the dough around the peach piece and seal it completely, forming a dumpling. Repeat for all 12 dumplings.
Bring a large pot of lightly salted water to a gentle boil. Carefully lower the dumplings into the water and simmer for about 10-12 minutes, or until they float to the surface.
While the dumplings cook, melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and stir in the ground cinnamon.
Using a slotted spoon, transfer the cooked dumplings directly into the skillet with the breadcrumb mixture. Coat the dumplings evenly in the breadcrumbs.
Serve warm, dusted with powdered sugar for an added touch of sweetness. Enjoy your Peach Potato Dumplings!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 104.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3905 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
