This traditional Cherokee Grape Dumpling recipe makes for a fun dessert. Unless birds have scattered possum grape seed in your garden, you’ll have to settle for concord grape juice. Ultimately this is quite a bit quicker than mashing your own grapes. Enjoy with vanilla ice cream or a drizzle of cream.
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time |
| 10-12 minutes |
|
|
|
|
This traditional Cherokee Grape Dumpling recipe makes for a fun dessert. Unless birds have scattered possum grape seed in your garden, you’ll have to settle for concord grape juice. Ultimately this is quite a bit quicker than mashing your own grapes. Enjoy with vanilla ice cream or a drizzle of cream.
|
Ingredients
For the dumplings
- 1 cup all-purpose flour , plus extra for rolling
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- pinch salt
- 2 tbsp unsalted butter
- 1/2 cup concord grape juice
For cooking
- 3 1/2 cups concord grape juice
- 1/2 cup sugar
Serving suggestions
- heavy cream
- vanilla ice cream
Servings: people
Units:
Instructions
For the dumplings
- Whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the butter is pea-sized or smaller. Add in the 1/2 cup grape juice and mix until just combined. (If you overmix it, it’ll be tough)
- On a heavily floured board, press the dough into a flat disc. You can roll it thinly, but I like them a little on the thick side. Cut into bite-sized bits with a pastry cutter or ravioli wheel.
For cooking
- Heat up the remaining grape juice and sugar in a large skillet with high sides until simmering. Drop in the dumplings and simmer for 10-12 minutes, stirring once or twice to make sure they don’t stick together. The grape juice should thicken into a sweet gravy. Serve immediately in bowls either plain, with heavy cream drizzled on top, or a big scoop of vanilla ice cream.