Peach dumplings
Peach dumplings - a delight that combines the sweetness of fruit with the fluffy texture of potato dough. This traditional recipe, full of flavor, is perfect for moments when you want to indulge your family or impress friends with a simple yet spectacular dessert. Dumplings are a perfect example of how simple ingredients can create something truly special.
Preparation time: 30 minutes
Cooking time: 10 minutes
Total: 40 minutes
Number of servings: 12 dumplings
Necessary ingredients:
For the dumplings:
- 500 grams of potatoes (about 4 medium-sized potatoes)
- 125 grams of flour
- 1 egg
- 1 tablespoon of butter
- 3 tablespoons of sugar
- peaches from compote (about 400 grams)
- half a teaspoon of cinnamon
For coating:
- 100 grams of biscuits
- 1 tablespoon of powdered sugar
- 1 teaspoon of cinnamon
- salted water for boiling the dumplings
Step by step to perfect dumplings:
1. Boiling the potatoes: Start by peeling the potatoes and cutting them into cubes. Boil them in salted water for 15-20 minutes or until tender. This step is crucial, as the potatoes need to be well-cooked to achieve a fluffy dough.
2. Preparing the dough: Once the potatoes are cooked, drain them and mash them well, as for a puree. Add the melted butter, flour, egg, and sugar. Mix the ingredients until a homogeneous dough forms.
3. Shaping the roll: On a floured work surface, roll the dough into a log. Cut the log into 12 equal pieces. This technique helps achieve uniform dumplings.
4. Preparing the peaches: The peaches from the compote should be well-drained and cut into suitable pieces. Sprinkle a little cinnamon over them for extra flavor.
5. Forming the dumplings: With wet hands, form balls from each piece of dough. Place a piece of peach in the center of each ball and seal the dough around it, ensuring the peach is completely covered.
6. Boiling the dumplings: In a large pot, bring water to a boil and add salt. Place the dumplings in the boiling water, 4-5 at a time, and let them boil. When they rise to the surface, they are ready. Let them boil for another 2 minutes to ensure they are well cooked. Remove them with a slotted spoon and place them on a paper towel to drain.
7. Preparing the crumb: Crush the biscuits in a food processor or in a bag using a rolling pin. Mix the crushed biscuits with powdered sugar and cinnamon. In a pan, melt a tablespoon of butter and add the biscuit mixture. Fry it over low heat, stirring constantly, until it turns golden and crispy.
8. Coating the dumplings: Take each boiled dumpling and roll it in the fried biscuit mixture. Then place them on a platter and sprinkle the remaining crumb on top. This step will give them a crispy texture and a delicious taste.
9. Serving: The peach dumplings can be served warm or cold. They are delicious on their own, but you can choose to accompany them with yogurt or sour cream for an even more savory experience.
Useful tips:
- Make sure the peaches are well-drained to avoid adding excess moisture to the dumplings.
- If you want a less sweet version, you can reduce the amount of sugar in the dough.
- Instead of peaches, you can experiment with other fruits, such as plums or cherries, to create dumplings with different flavors.
Frequently asked questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can provide an interesting flavor note, but you will need to adjust the amount of flour.
- How can I store the dumplings?
The dumplings can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven or in a pan to restore their fluffy texture.
Nutritional benefits: This peach dumplings recipe is not only delicious but also nutritious. Potatoes are a good source of complex carbohydrates, providing energy, while peaches add vitamins and antioxidants, contributing to a balanced diet.
Peach dumplings are an ideal choice for a quick dessert that combines natural flavors with a fine texture. I invite you to try them and enjoy every bite! Enjoy your meal!
Ingredients: for dumplings: 500 grams of potatoes (about 4 medium-sized potatoes) 125 grams of flour 1 egg 1 heaping tablespoon of butter 3 tablespoons of sugar canned peaches (compote) half a teaspoon of cinnamon for coating: 100 grams of biscuits 1 tablespoon of powdered sugar 1 teaspoon of cinnamon salted water for boiling the dumplings
