Mom's Homemade Peach Dumplings



This recipe was given to me by my mom. When it comes to pies & cobblers, I'm considered a "crust snatcher" as I love the crusts more than the fruit or filling; and when I see a cobbler, I'll cut into it and lift out all of the crust and just leave the fruit and juice! LOL!! So this recipe is definitely one of my favorites because I can put as many dumplings in it as I want.

*When peaches are in season, we use fresh peaches, but at this time I can't so this recipe has been written and made using canned peaches.

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★★★★★ 3 votes
1 Hr 30 Min


2 can(s)
(1 lb,13 oz each) sliced peaches, in syrup or juice
2 can(s)
water (use the peaches can)*
1 2/3 c
granulated sugar**
1 Tbsp
ground cinnamon
2 tsp
ground nutmeg
2/3 stick
1/4 tsp


3 3/4 c
self-rising flour
1/2 c
1/2 c
cold water (add a little at a time)


Step 1 Direction Photo

1In a large pot or dutch oven, combine the peaches & syrup/juice, water, sugar, cinnamon, nutmeg, salt and butter. Over medium heat, cover and bring mixture to a boil; stirring occasionally to ensure butter and seasonings are well dispersed. Cook for approximately 15 minutes.

**You can add more sugar to taste once the peaches have cooked for a little while.

Step 2 Direction Photo

2While the peaches are cooking, prepare the dumpling dough. Sift the flour in a medium or large bowl. Cut the shortening into the flour until you get a mealy consistency. Gradually add the cold water, mixing just until the dough holds together. Do not add too much water. Knead lightly 4 to 5 times.

~ Mealy Consistency - you will finely cut the shortening into the flour.

Step 3 Direction Photo

3On a floured surface, roll out the dough very thinly (no thicker than about 1/4" thick). Cut into 2 to 2 1/2 inch wide strips; then cut each strip diagonally into even pieces.

~~Picture is of my mom kneading and cutting the dough strips. I just had to add her in this!

Step 4 Direction Photo

4Place enough strips of dough into the boiling peach mixture to cover and press them down into the juice. Cook those strips for approximately 7 minutes. Repeat the process (of adding dough strips & cooking) until all of the dough has been used up. Cook until the dumplings look translucent and start to settle into the juice and the juice thickens....then they are done.

*Once you add & start cooking the dumplings, you may need to add a little more water.