Peach Dumplings

by Recipe by Carol Hulak-Ward


  • 1 large potato
  • 1 large egg
  • 1 1⁄4 cup all-purpose flour, plus extra flour for dusting the work surface
  • 9 small peaches, 12 plums, or three dozen cherries, whole and unpitted
  • 1 tablespoon water
  • 1/4 teaspoon salt (optional)
  • 1⁄2 cup sweet butter, melted
  • 1⁄2 cup farmer’s cheese (Mermaid Farm feta or strained ricotta both work well)
  • Cinnamon sugar

Boil the potato in its skin. When it’s just tender all the way through (test with a sharp, pointy knife), rinse in cold water and, leaving the skin intact, let cool in the refrigerator overnight. Peel the potato the next day.

Set a large pot of water on the stove to boil. Grate the potato on a fine, but not superfine, grater. Add the egg and beat with a fork until well combined, then add a pinch of salt. Next, mix in the flour, sprinkling in more if the dough seems too wet, then knead. Use your hands—you’re looking for a smooth, stretchy dough that is not over processed.

Flour your surface and the dough again, then roll it to a thickness of about 1/8 inch. Cut into generous squares large enough to cover the whole fruit. Place each peach, plum, or cherry in the center of a square, drawing up the corners to join at the top. Cover gaps by pushing the dough together and sealing it. Dust with flour and set aside.

Once the water has come to a boil, drop in the dumplings one by one, stirring after each submersion so they don’t stick to the bottom of the pot.

After all of the dumplings have risen to the surface, cook them for an extra 5 minutes, then take one out to test: the fruit should be easily pierced but not mushy. Drain well.

Serve the dumplings split open and covered with cheese, a healthy sprinkling of cinnamon sugar, and an equally generous pour of melted sweet butter.

Yield: 9-12 dumplings