Grape dumplings are part of Cherokee and Choctaw cooking. They were originally made with wild possum grapes that are sour (playing possum) until after the first freeze when they become sweet. Now concord grape juice is readily available and easier than mashing, cooking, and straining wild grapes. These dumplings are formed from a soft dough made of AP flour, sugar, salt, baking powder, butter (I use Earth Balance), and grape juice. The dough is rolled out on a heavily floured surface and cut into bite sized pieces then cooked in a mix of simmering grape juice and sugar. The flour thickens the simmering juice into a sweet sauce that is very interesting served with ice cream.
Traditional Cherokee Grape Dumplings served with vanilla ice cream (Almond Dream) makes for an extraordinary dessert.