Best 7 Pretty Much Fat Free Peach Dumplings Recipes

PEACH DUMPLINGS

Steps:

• Place the potatoes in a pot with enough water to cover. Bring to a boil over medium-high heat, and cook until tender. Remove from heat, drain, and put through a ricer or mash.
• Place the riced potatoes onto a large clean work surface. Crack the egg over the top, then gradually work in the flour with your hands until you get a nice stiff dough. You may not need to use all of the flour, or you may need to use more. This could take as long as 30 minutes, or just seem like it. Let the dough rest for a minute before rolling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares - larger or smaller depending on the size of your peaches. Wrap each peach in a square of dough, and pinch all of the seams to seal it in.
• Bring a large pot of water to a boil. Place the peach dumplings into the water. The peach should be as close to covered with the water as it can get. We usually had 2 or 3 pots with boiling water because you can only fit about 3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even cooking. Remove from water using tongs or a large slotted spoon.
• To serve, place a peach dumpling onto a plate, and cut it up. Remove the pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.

SKILLET PEACH DUMPLINGS

Steps:

• Combine peaches, 2/3 cup white sugar, brown sugar, water, 1/2 cup margarine, and cinnamon together in a large skillet; bring to a boil. Cover skillet with a lid and cook peach mixture until sugars have dissolved and peaches are softened, about 10 minutes.
• Mix flour, 1/3 cup white sugar, baking powder, and salt together in a bowl. Cut 3 tablespoons margarine into flour mixture until mixture is crumbly; add milk and stir until you have a soft dough. Drop tablespoons of the dough into the peach mixture.
• Cover skillet tightly with a lid and cook, without removing lid, until dumplings are cooked through, about 15 minutes.

EASY PEACH DUMPLINGS

Steps:

• Preheat oven to 350 degrees F. Coat a 8x8 baking dish with nonstick cooking spray.
• Separate the crescent dough into 8 triangles.
• Place a peach wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish.
• In a medium microwave safe bowl, melt the butter. Add in the granulated sugar, brown sugar, and cinnamon; stir until combined and smooth.
• Drizzle butter mixture over the dough.
• Pour the Fresca to the sides of the dumplings (not on top!) so a nice crust is formed while baking.
• Bake until golden brown and peaches are tender when pierced with a fork, about 35 minutes. Remove from the oven and let stand 10 minutes.
• Serve for dessert with some vanilla ice cream or a very decadent breakfast!

PEACH DUMPLINGS DESSERT

Steps:

• In a medium saucepan set over medium heat, combine 1 cup sugar, butter, and hot water. Add the sliced peaches and bring to a boil.
• In a medium bowl, combine the flour, baking powder, salt, and optional 1 tablespoon of sugar. Stir in milk or cream to form a stiff dumpling-like batter.
• Drop large spoonfuls of batter onto the boiling fruit.
• Cover the pan and cook for about 20 minutes.
• Spoon out dumplings and fruit into individual serving bowls.
• If desired, sprinkle with a little cinnamon sugar (store any leftovers in a covered container at room temperature) and serve with heavy cream (whipped or as is) or ice cream.

PRETTY MUCH FAT FREE PEACH DUMPLINGS

Steps:

• Combine the 1 cup sugar and hot water in a pan.
• Add the sliced peaches.
• Bring it to a boil.
• Make the dumplings by combining the flour, baking powder, 2 teaspoons sugar and salt.
• Then add the milk and mix.
• Mine was quite thin.
• Drop large spoonfuls onto the boiling syrup.
• It will sink.
• Cover and let boil for 20 minutes.
• Spoon it all out of the pan and let it sit.
• Serve warm or cold.

CHERRY-PEACH DUMPLINGS

Steps:

• In a 10-in. skillet, combine the first five ingredients. Add peaches; bring to a boil. Place egg in a 1-cup measuring cup; add enough milk to measure 1/2 cup and stir until combined. Place biscuit mix in a bowl; stir in milk mixture with a fork just until moistened. Drop by six spoonfuls over top of boiling fruit. Simmer, uncovered, for 10 minutes; cover and simmer until a toothpick inserted in a dumpling comes out clean, about 10 minutes longer. Sprinkle with cinnamon if desired. Serve warm, with whipped cream if desired.

PEACH DUMPLINGS

Steps:

• Preheat oven to 400°F.
• Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
• Remove skins from peaches, slice in half and remove pits. Set aside.
• In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
• Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
• Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
• In a small bowl, combine sugar and cinnamon.
• With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
• Bake for 30 - 40 minutes or until lightly browned and crispy.