Grape dumplings are a part of Cherokee and Choctaw cooking that were originally made with wild possum grapes. They are called possum grapes because they are sour "playing possum" until after the first freeze when they become sweet. They are mostly made now with concord grape juice.
Cherokee and Choctaw recipes differ slightly. These are Cherokee and are formed from a soft dough made from AP flour, salt, sugar, baking powder, and grape juice which is rolled out on a heavily floured surface, cut into bite sized pieces and cooked in a pot of simmering grape juice. The flour from the dumplings thickens the juice into a sweet sauce that is very interesting served over ice cream.
Cherokee and Choctaw recipes differ slightly. These are Cherokee and are formed from a soft dough made from AP flour, salt, sugar, baking powder, and grape juice which is rolled out on a heavily floured surface, cut into bite sized pieces and cooked in a pot of simmering grape juice. The flour from the dumplings thickens the juice into a sweet sauce that is very interesting served over ice cream.
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