Mmmmm peach dumplings. This is one of the best peach dumpling recipes I have had. EVER. Seriously, make this ASAP! You can definitely swap the peaches for apples since peach season is coming to an end. I think the spices would compliment the fall/winter dessert well, but we had some extra peaches in our house that I wanted to use up.
I was inspired by a recipe found on this website. Their recipe is a great starting point. I made a few substitutions to enhance the flavor, and used a different method in some cases. It looks pretty fancy, but it’s very easy to whip up for dinner and uses everything you probably have in your pantry. I suggest making the dough before you begin making dinner so it has time to rest, but using it right away is fine too.
Excuse the picture quality. I left my camera at my great G-ma’s so had to use the awesome camera on my phone. I also promise to remember to take a picture before I throw things on my plate/in my bowl. That way they look pretty.
1 c. sugar
1 1/2 c. water
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 vanilla bean, split and scraped (2t. vanilla extract if you don’t have vanilla beans on hand. But, add after simmering.)
a few sprigs of basil
2 c. flour
2 tsp. baking powder
1 tsp. salt
6 tsp. butter, cubed and very cold
6 medium peaches, cut in wedges (or sliced) and peeled
1/4c. brown sugar
1/4t. ground cloves
1/4t. ground cinnamon
Egg Wash (This will give the dumplings a beautiful, golden brown color.)
Turbinado Sugar (optional, for dusting)
1. In a small saucepan, combine sugar, water, cinnamon, nutmeg, ginger. Add split vanilla bean. Bring to a boil, simmer for 2 minutes, stirring occasionally. Set syrup aside. Save basil for later.
2. Comine flour, baking powder and salt in a kitchen maid.
3. Add the butter to the flour mixture, quickly stir with hands to make sure each cube is covered in flour mixture. Let chill in refrigerator, or move on to next step.
4. Using a paddle attachment, mix on M-MH until dough resembles a cornmeal consistency.
5. Add cold buttermilk until just combined. If there is flour at the bottom of the bowl, fold by hand (I do this just in the bowl, but you can do it on the work surface if you’d like).
6. Roll dough into a rectangle, 1/4″ thick. Cut into squares. The size of the squares depends on your desired serving size.
7. Roll each peach slice in sugar/spice mixture, then add to dough squares. I fit about 4 medium sliced wedges per square.
8. Egg wash corners of pastry dough. Fold each corner to middle, overlapping. If desired, cut decorative shapes of dough scraps and place on top, using egg wash as glue.
9. Egg wash the entire outside of dumpling. Sprinkle with left-over sugar mixture or turbinado sugar.
10. Place dumplings in individual buttered, oven-safe dishes, or in a buttered, round cake pan. Let dumplings chill for as long as possible, or move on to next step.
11. Add sugar syrup to pans. Add basil.
12. Bake 375F for 30-35minutes, or until golden brown.
13. Let cool, serve alone or with vanilla ice cream.