Peach Potato Dumplings

Description
This is a really refreshing dumpling. We would have them as a summer meal.

Ingredients

 * 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

Directions
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.