PEACH DUMPLINGS

Ingredients

• 4 cups All-purpose flour
• 1 pint Whole milk
• 1 tablespoon Vegetable shortening
• 1/4 teaspoon Salt
• 1 each Large egg
• 1 tablespoon Granulated sugar
• 1 teaspoon Active dry yeast (Originally compressed yeast. Substituted with active dry yeast for modern preference.)
• 2 tablespoons Water (Quantity estimated (not specified in original recipe))
• 6 medium Peaches, peeled and sliced (Quantity estimated (not specified in original recipe))
• 1/2 cup Granulated sugar (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Ground cloves (Quantity estimated (not specified in original recipe))
• 1 each Egg white (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, whisk together the flour, milk, shortening, salt, egg, and sugar. Dissolve the yeast in the water and add to the flour mixture. Mix until a dough forms.
2. 2Let the dough rise in a warm place for 3 hours, or until doubled in size.
3. 3In a saucepan, combine the sliced peaches, sugar, cinnamon, and cloves. Cook over medium heat, stirring occasionally, until the peaches are softened and the mixture has thickened, about 15 minutes. Set aside.
4. 4Lightly flour a clean work surface. Roll out the dough to about 1/2 inch thickness. Use a tumbler or a round cookie cutter to cut out circles. Brush the edges of each circle with egg white. Place a teaspoon of peach compote in the center of half of the circles. Top with the remaining circles and press the edges firmly together to seal.
5. 5Steam the dumplings over boiling water for about 20 minutes, or until cooked through. Serve warm with the remaining peach sauce.