The peach dumplings I make are like no others. When I try to explain the dumplings that are the size of a softball, it’s hard for people to comprehend. Who eats peaches that have been boiled in a jacket of baking powder dumpling dough? But that’s not all people find hard to believe. Once the dumplings have been cooked, they are transferred to large dinner plates, one per person.
Before it can be eaten, the dumpling must be cut into small bite-sized pieces. It completely covers a dinner plate. It’s still not ready to eat, though. First, the peach and dumpling chunks must be covered with a layer of cottage cheese, then smothered with melted butter, and finally, a generous sprinkling of sugar. Then it is ready to eat.
I know it sounds like a crazy concoction. To many, it sounds like dessert. But, my Czech/Bohemian grandmother taught my mom how to make this meal and my mom taught me. It’s my favorite summer treat. Each August I wait for the Colorado peaches to arrive and then the peach dumpling season begins.
I’ve had my last peach dumpling for this year. If you still have some good peaches, you may want to try making a few dumplings. Otherwise, like me, you’ll be anxiously awaiting the next peach dumpling season.
Peach Dumplings
In a glass measure, pour 1/2 cup milk. Add 2 large eggs and whisk together to blend.
In a large mxing bowl, measure 2 cups all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Stir to mix. Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Use a wooden spoon to mix well. Dough will begin to get stiff. If it is very sticky, add a little more flour. The dough should not be sticky, but should still be soft enough to form around a peach.
Divide the dough into 4 pieces. Pat out one piece at a time. Form each piece of dough around a large, ripe peach. The peach must be completely dry. Be sure the peach is sealed well in the dough. Sprinkle some flour on a clean surface. Set the peach dumplings on the flour and cover loosely with a clean kitchen towel. Bring a large covered pot of water to a boil. If you want to cook all 4 dumplings at one time, you will need to have 2 pots of water. When water is boiling hard, gently drop 2 dumplings into each pot. Put the cover on the pot. Set the timer for 20 minutes. Do not take the cover off the pot until the timer rings. Transfer each dumpling to a large dinner plate. Prepare to eat by cutting into small pieces. Spread cottage cheese over the top. Pour melted butter over the cottage cheese. Sprinkle with sugar. Eat. Makes 4 peach dumplings.
Sue, your peach dumpling is ominous and intriguing at the same time. I can’t wait to try it!
http://www.lynnkessel.blogspot.com/
Sue, Erin had dumplings like these with strawberries, rather than peaches. They were made by a Czech lady. She served them with cream and sugar. Each dumpling contained one large strawberry. I guess they’re fabulous.
Yes, these dumplings are unusual, but once you try them you will love the dumpling, the peach and all the toppings and then you will lick the plate clean. Once you try them, Lynn, you’ll be hooked.
Cori, I have a friend who makes these dumplings, each filled with an Italian prune plum. I haven’t tried that, yet. But I did make one with a large, sweet juicy nectarine this week and it was really good. I would use nectarines again. Strawberries sound interesting. I’ll have to give that a try next year during strawberry season.
These dumplings are exactly like the ones my Bohemian grandmother made (she lived in Fox River Grove, IL). The recipe was not picked up by my mom, however, and I’ve been toying with dumpling dough for years. I’m anxious to try this recipe. The only small difference is that we put cinnamon in the sugar.
I am so excited to see this recipe – so far, only myself and my family, and my boss have ever heard of such a thing! Only difference is that I make smaller ones with quarter of a peach in each one, sprinkling sugar-cinnamon mixture before sealing up. I have been using yoghurt on top, sometimes use sour cream instead of cottage cheese!
I usually do dough by “feel” since I’ve been making them for 50 years, but this is a great recipe to give to others who ask for it.
Thanks – this may become one of my favorite websites.
(I am making peach dumplings this weekend at the special request of oldest grand daughter who will be moving off to college in another week.
Was looking for this recipe my daughter is coming for a visit and always wants the peach dumplings grandma use to make. We are Czech
My bohemian czech grandmother made peach “dumps” as well, who taught my mother, who taught me….recipe looks pretty much the same. We make them for dinner a few times a year- always looking for the HUGE ripe peaches. My grandma usually made plum dumplings as well (you could have one of each at a meal). And I had never heard about the strawberry ones until I did some research a few months ago after looking at some of my mom’s pictures from Prauge. Apparently, in this day and age, the strawberry dumplings are the most popular ones over in the Czech republic. I have been meaning to try making them….but have not been able to pass up the great peaches this season. They will be different and seem strange (since we are used to the peaches), but I am sure they will be great. Other noticable differences (between how we make them in the states and how they make the fruit dumplings there) is that they do not use cottage cheese, they use a “dry cottage cheese”, farmers cheese that has a consistancy more like feta…and they usually COVER the dumplings on the plate with poppy seeds! But I cannot seem to find a similar cheese here in AZ where I live…I am always on the lookout
Megan, it is so nice to hear from someone who knows all about the delectable Czech peach dumplings. My friends think I’m quite crazy to eat a peach boiled with a bunch of dumpling dough surrounding it and then topped with all kinds of fat and sugar. They just don’t know what they are missing! I made peach dumplings only once this year and savored every last bite. Thanks for taking the time to leave your informative comment.
Finally, a written recipe of my great-grandmother’s peach dumplings. She came from Bohemia (Czech Republic) in 1892. She taught my grandmother, who taught my mother, who taught me and now I’m teaching my daughter and niece. We also make plum dumplings with the same dough. Instead of using any cheese, we sprinkle cinnamon, sugar and melted butter on the dumplings. Delicious!
That is so exciting, Evelyn. Peach dumplings really are a tradition that must keep on going. I can’t wait for fresh peaches season to get here.
Interesting…My grandmother has nearly this exact same recipe which she got from her Grandmother from Germany. Now my Grandmother lives in Southern VA, and every summer gets the best peaches and makes this wonderfull dinner! The only difference is she uses a smidge of cinnamon sugar, and allways serves them with a pitcher of lambic beer.
Wow, Josh, that sounds like quite a gastronomical experience — rich peach dumplings and lambic beer. That’s a new combination for me to try!
We have Friendship Farmer Cheese in many stores on the east coast but I understand it’s not widely sold anywhere else. They do have mail order. The cheese can be bought (3LB minimum) online at http://www.bluesealkielbasa.com; or phone orders from Chicopee Provisions at 1-800-924-6328; and at Amazon.com. I got this from Friendship’s website. I can’t blinzes without it and I can’t wait to try the dumplings!
oops – forgot a word- …can’t imagine blinzes…
OH MY!! We had my mom’s peach dumplings tonight for dinner and it is the same recipe as yours. They are my favorite thing in the whole wide world. We always look forward to peach season! They are the best !!
We haven’t had our seasonal Bohemian treat yet this season. We are sooooo looking forward to peach dumplings! It’s amazing that your family has the same recipe, lynny. I don’t often run into anyone who has even heard of peach dumplings like these. Thanks for stopping by!
My great grandparents came here from Bohemia. Peach dumplings were a treasured family recipe, without any measurements, I might add. The family recipe also adds mashed potatoes to the dumpling dough and they are delicious. We leave out the cottage cheese but drizzle melted butter, sprinkle white sugar, and top with crushed vanilla wafers…and yes, this is a heavenly dinner! Can’t wait for peach season!!!
Oh, Sandie, I’m salivating. Crushed vanilla wafers on top — that’s interesting. I might have to try it. But, only if you’ll try the cottage cheese!
Melted butter and and crushed vanilla wafers is the way my Czech grandmother made them, too.
That’s interesting, Claudia. I’ve never had vanilla wafer crumbs on peach dumplings. Don’t they get soggy?
Sandie, yours seems to be the recipe I have been trying to find. I helped my grandma make the peach dumplings and used her recipe for years before losing it in a move. I know we used mashed potatoes, eggs, flour, salt and farina in the dough but can’t remember portions. We used half a peach in each dumpling and served with melted butter, sugar and crushed shortbread cookies. Yummo.
Just had the dumplings this week, our family always made them with the “finely grated potatoes in the dough, always use melted sweet “unsalted” butter, slightly browned, and the farmers cheese is the best. of course cinnamon and sugar. Mom made them with the prune plumes also. We also had it as our main meal, and many a plates were licked!
I have a friend who always hides a prune plum inside the dumplings, Marie. I just love the peaches. You’re right — they are good to the last plate lick! Thanks for leaving a message!
I just stumbled across your recipe while looking for a traditional peach dumpling recipe, well traditional as in PA Dutch style
I definitely want to try this…minus the cottage cheese I have to say. I have horrid childhood memories of cottage cheese. I was in the Czech Republic for a day in June and I am sad I didn’t see this on any menus!
That would have been something, Ashley, to eat a peach dumpling in the Czech Republic. I hope you’ll have a chance to give these a try. They’ll be delicious even without the cottage cheese. Maybe you could try just a dab of cottage cheese on one bite. You might be surprised!
I still have the enormous carved wooden bowl that my grandmother, mother, and father, each used to make dumplings for the family (including peach and plum dumplings). I don’t cook in it any more; it sits in a place of honor on the dining room table. Every time I look at it I remember all their loving hands preparing our food. I am ripening some of the last local peaches to make some dumplings to freeze for later. Nice to know I am not alone in trying to keep this part of our family food heritage alive.
How lucky you are, Penny, to have the bowl that has been used in your family for generations. I’m envious of your local peaches. I’ve never tried freezing the dumplings. That’s interesting.
i love these things great grandma made them grandma made them mom made them and now i make them my kids and wife just love them they ask me all the time to make them but we all know you cant just use any old peach they have to be perfect.so these come far and few between. allthough recipe is pretty much the same i use a quarter cup of sugar in the dough adds a little more sweetness.
Can’t wait for sweet, juicy Colorado peaches to arrive in Minnesota! We put a generous amount of sugar over the butter and cottage cheese on top of our cut-up dumplings on the plate. Plenty sweet! Enjoy peach dumpling time, Keith!
When I was a kid, my Bohemian gramma made these for us for dinner on Fridays, back when we couldn’t have meat on Fridays. Just looking at the photo made me cry.
The peaches are amazing right now, James. Try making some peach dumplings of your own. Keep the tradition alive!
Thanks for the recipe – I’m making these for my grand daughter in particular before she leaves for college. Yes, the rest of the family has also been waiting. If i ask what people want for dinner, this is always the answer (along with sauerbraten in the winter). Isn’t the web wonderful for finding almost anything you need?
Rosemary, your family is so lucky that you continue to treat them to peach dumplings. A quarter of a peach just wouldn’t be enough for me, though! But just the right size for children, I would think. Thanks for the idea. And, enjoy the dumplings!
My aunt from Chicago, actually made a yeast dough to wrap around the whole peach does anyone out there have a yeast dough receipe for Czech peach dumplings?We also cut them in half, topped with melted butter and cottage cheese. She served them with roast duckling.
Janice
Henderson, NV
Janice, I’ve never seen a yeast dough used for peach dumplings. I’ll look through my Czech cookbooks. If I find anything, I’ll send you the recipe via email. Sue
I use bread soaked in milk, eggs ,cottage cheese and farina plus flour in my dough. once boiled I cut in half and top each with a pat of butter, sugar and cottage cheese , cinnimon if disired . I had to watch my mom and write down what she was doing as there was no recipe. Have you ever seen a recipe like this ,. I have been searching
That’s interesting, southpaw. I’ve never seen a recipe similar to the dumpling dough you describe. I’ll look in some of my Czech cookbooks. If I find something that sounds like your dumplings, I will email it to you. -Sue Doeden
I love that you make these. My Baba made them all the time and we make them regularly on our family. They are such an unknown treasure!