epicurious
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
👥 6 Servings⏱️ Prep & Cook: 50 min👤 Michael W. Twitty📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
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.
(260 g) all-purpose (plain) flour2 cups. baking powder1 Tbsp. (60 g) cold unsalted butter, cubed4 Tbsp(8 fl. oz./240 ml) whole milk1 cup(370 g) wild grapes, fresh or frozen like concord4 cups
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.
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.
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.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...