The dumplings are a little more involved, as you have to knead the dough, adding flour until it is the right consistency to roll out.

6 cups riced potatoes (boil potatoes, cool, peel, then put through a ricer)
2 cups flour
2 eggs
2 TBS farina
2 tsp salt

On a large breadboard or clean table or counter, dust well with flour (not from the two cups). Dump the potatoes and the flour, sprinkle farina and salt all over, then make wells and add the eggs. Mix by hand, folding over and into the center, over and over. When throughly mixed, add extra flour if needed, until the dough is smoorh, elastic, and no longer sticks to your hands. You will probably have to keep dusting your board or counter with flour as you work to keep the dough from sticking. Roll out with a floured rolling pin to about the thickness of piecrust dough. Cut in squares large enough to wrap around your clean, dry peaches. Medium-size work best for this. You can also use nectarines, plums, or apricots.

Gently wrap the dough around the peach, stretching as needed, patching if necessary, until the peach is covered and the edges are sealed. You don't want a LOT of dough on the fruit, just enough to make a jacket. Place the dumplings on a floured surface until all are done (about a dozen medium-size peach dumplings, which is why I always double the recipe so I have some to freeze).

Have a large pot of water boiling, and gently slip about four of the dumplings into the boiling water, making sure to stir the water as you slide each one in, to keep them moving so they don't stick to the bottom. Boil about 15 minutes or until the peaches are fork tender. Scoop them out with a slotted spoon.

To eat - cut open, remove pit (freestone peaches are the best to use, cling peaches are a PITA!), cut into bite-size pieces, sprinkle with a little melted butter, about 1/2 teaspoon of sugar, and some graham cracker or gingersnap crumbs. YUM!