Today I bring you traditional Peach Dumplings. After researching a bit these Peach dumplings have roots in Czech, Slovak, Bohemian and Jewish cultures. My great Grandma Vlcek made these when my mom was little, as my mom grew older my Great Grandmother taught her to make them. Every year around the last week of July we make these dumplings in remembrance of Great Grandma Vlcek. As I have grown up my mom has passed on the torch of making Peach Dumplings. When you think of Peach Dumplings you think of a sweet dessert but that is not the case with these, they make a yummy meal. Grandma always served the dumplings with Roasted Pork.
First you make potato dumpling dough then you wrap the dough around a peach with its skin on. We then top the cooked dumplings with cottage cheese, and melted butter; you can also sprinkle a bit of sugar on top which is delicious and very decadent. I never had the chance to meet Great Grandma but I know I would have loved her! From what I have been told about Great Grandma, she was a real hoot. You never knew what she was going to do next. Great Grandma was the person who taught my mom to cook, when Great Grandma passed on she left her precious cookbook to my mom.
I treasure this tangible piece of my Great Grandma! Every time I make a dish from the cookbook I feel closer to her. I hope you enjoy this recipe as much as my family does.
Potato Dumplings Recipe
6 medium potatoes, (use all-purpose)
1 tsp. salt
2 cups flour more or less if needed
Cover potatoes with water then boil until fork inserted into potato comes out easily. Once the potatoes have cooled, peel then using a potato ricer, rice potatoes into a large bowl. Form a well in the center of the potatoes and add the eggs. Add the flour and salt to the potatoes and mix with your hands. Knead until thoroughly mixed. The dough should be firm and stiff but not sticky.
Roll into fist sized balls. Drop into large pot of boiling salted water.
Cook 12 minutes. The dumplings should float to the top.
Peach Dumplings Recipe
6 Peaches, firm and just barely ripe, not too soft
You can lightly flour your hands but too much flour will toughen the dough.
Prepare potatoe dumpling recipe, according to directions above, but separate into 6 pieces . Flatten each piece into a “pancake” in the palm of your hand, flour your hands if the dough is sticky. Place a peach atop the “pancake”. Curl your fingers around the peach, work the dough around the peach and pinch seams to close, it’s important to close the seams securely. Finish the dumpling by rolling each one as you would roll a meatball, in your hands. This evens the dough over the peach and makes sure the seams are closed.
Drop each dumpling into the pot of boiling water and cook for about 20 minutes. Serve dumplings steaming hot in a large bowl. We serve one dumpling per person, cut each dumpling up then place cottage cheese on top of the dumpling then pour a touch of melted butter on top.
We are having friends over tonight for a cook out and my Mom asked if I would make my Great Grandma’s Potato Salad. This recipe has been in our family for years. The only thing my Mom changed with the recipe is, she does not add celery & carrots, but you could if you like a little extra crunch. This is my Dad’s favorite and he requests it quite often, Mom always makes it for his Birthday and Father’s Day! Always make the salad in a bigger bowl then you think you need. The salad also tastes better after it sits in the fridge for a day.
Cooking the potatoes and eggs.
Peeling the hard boiled eggs.
Peeling the potatoes.
Cutting the eggs.
Dicing the onions.
The sugar, vinegar, and mayo.
Measuring the mayo.
Mixing together all of the ingredients.
2 tsp sugar
2 tsp vinegar
1 1/2 cups mayo
1 medium onion
Boil your potatoes till done. Boil eggs until hard boiled. After potatoes and eggs have cooled peel and cut up your potatoes into chunks then peel and dice the eggs reserving one hard boiled egg. Cut your onion into small pieces. Mix the mayo, sugar, and vinegar together in a small bowl. Add to the potatoes, eggs, and onion and mix until well blended. Taste salad you may need to add more of the mayo mixture, if so mix up half cup mayo, 1 tsp vinegar, and 1 tsp sugar. Once the salad has reach the taste and consistency you desire slice the hard boiled egg you reserved and lay on top. Lightly sprinkle top of salad with Paprika.
For dinner last night I decided to make potato Gnocchi to go with our Chicken Soup. After making the Gnocchi I decided they should be called little pillows of potato goodness 🙂 These Gnocchi reminded me of my mom’s Potato Dumplings, which she normally makes for New Years Day and Peach Dumplings in the Summer. From now on whenever I have a taste for Mom’s Potato Dumplings but do not have the time to make them I will be making these Gnocchi! I love this recipe so much that I have made it twice in the last two days! I used Easty’s recipe but sized it down, here is the link to the original recipe Eatsy: How to Make Homemade Gnocchi.
Potatoes baked and cut open.
Potatoes in the Ricer
Ricing the Potatoes with my Great Grandma’s Potato Ricer
Mixing the flour and riced potatoes.
Rolling the dough into a tube.
Cutting the rope of dough.
Pinching the gnocchi.
My beautiful potato pillows ready to take a bath.
All of the gnocchi floating on top of the water.
Gnocchi served in chicken soup.
2 Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 cup Unbleached All-purpose flour, plus more if needed
Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet covered with foil and bake until they are tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Bring a large pot of water to a boil; add a few pinches of salt. Peel the potato skin off and scoop out the potato, transfer the potato to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty loose, add more flour one tablespoon at a time. Now for the test! Pinch off a piece of dough and roll into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you will need to knead the dough a bit more. When it is the right consistency, the gnocchi will float to the top and look a little ragged but hold together. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. If desired take the gnocchi in between your thumb and index fingers and gently pinch all four sides of the gnocchi, this will give the gnocchi the more distinguished look. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer and transfer them to a colander to fully drain. When they first come out of the water they will look a little mushy but as they sit they will become more firm.
This recipe is a favorite in my family! Whenever we need a quick meal to warm us up this is our go to, if you have any left it reheats wonderfully! I love to take this soup in a thermos for Lunches at work, it is like a hug in a cup!
1 1/2 TBS Olive Oil
1 med chopped onion
1 cup chopped carrots
2 celery stalks, stringed and finely chopped
1 tsp minced garlic
32 ounces low sodium chicken broth
8 potatoes, peeled and chopped
2 TBS flour
2 TBS water
2/3 cup half and half
In a large hot soup pot, place Olive Oil, add garlic and onions saute until softened, add carrots, and celery and saute over medium heat until tender. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, whisk into broth, and simmer until soup is slightly thickened. Whisk half and half into soup, cook until heated through. Stir in cheese, until melted and blended. Serve piping hot.
You can add other vegetables of your choice, or to make it a complete meal you could add cooked cut up chicken or any other meat of your choice. Enjoy!