Native American people made these with cornmeal dumplings, simmering them with wild grapes such as possum grapes, fox grapes, muscadine, and scuppernongs. These native grapes were harvested at their peak sweetness and cooked into a thick jam. This is a modern adaptation worthy of our Cherokee and Choctaw ancestors.
Recipe information
Total Time
50 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
In a large bowl, combine 2 cups (260 g) all-purpose (plain) flour, 1 Tbsp. baking powder, ½ tsp. fine salt, and ¼ cup (50 g) of the sugar and stir to blend the dry ingredients evenly. Cut in 4 Tbsp. (60 g) cold unsalted butter, cubed, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 1 cup (8 fl. oz./240 ml) whole milk, mixing until a soft dough forms.
Step 2
Turn the dough out onto a lightly floured surface and roll it out to about a ¼" (6 mm) thickness. Cut the dough into rectangles 1 x 2" (2.5 x 5 cm) and set them aside.
Step 3
In a large pot, combine 4 cups (370 g) wild grapes, fresh or frozen like concord, and 2 cups (16 fl. oz./470 ml) water and bring to a boil over medium-high heat. Reduce the heat and let the grapes simmer until they begin to break down and release their juices. Stir in the remaining 1 cup (200 g) sugar and continue to simmer until the sugar is dissolved and the mixture thickens slightly, about 3 minutes.
Step 4
Carefully drop the dough pieces into the simmering grape mixture, ensuring they are submerged. Cover the pot and cook until the dumplings are cooked through and tender, 10–15 minutes.
Do Ahead: Wrap in plastic wrap and store in the refrigerator for up to 4 days.
Recipe notes
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