Peach Potato Dumplings
 
10 servings

8 potatoes, peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup brown sugar
1/2 cup butter, melted
1 cup heavy cream

Cook potatoes over medium heat until tender.
Drain, then put through ricer or mash.
Place the riced potatoes onto a large clean work surface.
Crack the egg over the top.
Start to gradually add the flour and work in by hand making a nice stiff dough.
You may not need all the flour or may need to add a little more it takes a while to work flour inches.
Let the dough rest for a minute before rolling.
Take half the dough and roll the dough out to 1/4 inch thickness on a lightly floured surface.
Cut the dough into 8x8 inch squares- larger or smaller depending on the size of your peaches.
Repeat the same with the other half of dough.
Wrap each peach in a square of dough.
Make sure all the seams are sealed by pinching them.
Bring a large pot of water to a boil.
Place the peach dumplings into the water 3 to 4 peaches per pot.
Boil for 20 minutes, stir after 10 for even cooking.
Remove from water using tongs or a large slotted spoon.
Melt butter and brown sugar.
To serve, place a peach dumpling onto a plate, and cut it up.
Remove the pit, and sprinkle with melted butter, sugar and pour on some cream.
Enjoy.
Note: These can be frozen whole.
To reheat cut up remove the pit saute in butter.
Taste even better than the first time.