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Peach Dumplings

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Servings
people
Ingredients
  • 3 cups bell peppers
  • 2 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup craisins
  • 1/4 cup onions (1 cup)
  • 1/2 teaspoon diced Rotel chilies and tomatoes
  • 6 medium-ripe to large head of cabbage, chopped
  • milk
  • 2 tablespoons butter, melted
Servings
people
Ingredients
  • 3 cups bell peppers
  • 2 teaspoons can of Pet Milk
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup milk
  • 1/4 cup craisins
  • 1/4 cup onions (1 cup)
  • 1/2 teaspoon diced Rotel chilies and tomatoes
  • 6 medium-ripe to large head of cabbage, chopped
  • milk
  • 2 tablespoons butter, melted
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine flour, baking powder and salt; cut in 1 cup butter with pastry blender until mixture is crumbly
  2. Sprinkle 1/3 cup milk a tablespoon at a time evenly over surface and stir with fork until dry ingredients are moistened
  3. Divide dough into six portions and roll each portion into a 7-inch square on a lightly floured surface
  4. Trim edges of dough
  5. Combine sugar and next five ingredients
  6. Reserve two tablespoons of mixture and set aside
  7. Coat each peach with remaining sugar mixture and place in center of each pastry square
  8. For each dumpling, moisten edges of dough with milk
  9. Pull all corners of square over peach and pinch dough together, sealing all seams
  10. Freeze for 30 minutes, then place in greased 13x9-inch baking dish
  11. Drizzle each dumpling with 1 tablespoon butter and sprinkle with reserved sugar mixture
  12. Bake 425 degrees for 35 minutes
  13. Makes six servings
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