Peach Dumplings
A dish with flour and baking powder at the center.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups granulated sugar
- 2 tablespoons Cottolene
- 7/8 cup cream
- Peaches
- 2-1/2 cups cold water
Make it lactose-friendly
- 7/8 cup cream → lactose-free cream or coconut cream
Steps
- PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene with tips of fingers, add cream gradually, cutting it in with a knife. Turn on a floured board, knead slightly, pat and roll out to one-half inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe peaches, cut in halves lengthwise, remove stones, cut in quarters and place three-quarters of a peach on each circle of dough, enclose them, pressing the edges together. Place in a buttered, granite dripping pan one and one-half inches apart, sift sugar around dumplings and pour cold water over sugar. Bake in a hot oven twenty minutes, basting three times. Serve with Hard or
Nutrition (estimated, per serving)
| Calories | 421 |
|---|---|
| Protein | 6.4 g |
| Fat | 8.5 g |
| Carbs | 80.7 g |
| Fiber | 1.4 g |
| Sodium | 658 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States