I have a whole bunch of wild grapevine growing in my yard. Sadly there are no grapes. If there were, I’d make this from them. I’m going to get some grapes and try cooking and mushing them, then adding the dumplings. If that doesn’t work, I’ll go with the recipe. LOL Grape dumplings were traditionally made from the wild “possum grapes” that hung from vines throughout the Chickasaw homelands of Mississippi, Alabama, and Tennessee. I first had this treat at the Chickasaw National Cultural Center down in Davis, Oklahoma. Here’s the easy version of the recipe since possum grapes aren’t readily available at the local grocery store. 😉
GRAPE DUMPLINGS (Panki’ Alhfola’)
In a large pot place:
64 ounces grape juice
Sugar to tast
Bring to a boil.
2 cups all-purpose flour
1 1/4 cups water
1 Tablespoon cornstarch
Place flour in a heap on tabletop. Make a well in the center of the flour and crack the egg into the center. Using a fork, begin mixing the egg into the flour and add water as you go. Form the dough into a ball and roll out very thin. Cut into 1-inch squares. Drop the squares into the boiling grape juice. Cook until dumplings are done and not doughy. Mix 1 Tablespoon cornstarch in 1 cup water. Add to hot juice and dumplings. Stir contantly to prevent scorching until it thickens.
Spoon servings into a bowl. Add ice cream or whipped cream or eat plain. And enjoy the heck out of ’em. MmmMmmm good!