Wild Grape Dumplings
Submitted by jneyland11
Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minWild grape dumplings are one of those nearly forgotten recipes that deserve a serious comeback.
Simple biscuit dough gets cut into squares and dropped into a kettle of boiling wild grape juice and whole grapes sweetened with just enough sugar to balance the tartness.
Fifteen minutes under a tight lid and those dumplings puff up soft and pillowy, stained purple from the juice and bursting with grape flavor.
Serve them hot in a bowl with plenty of that sweet, thick grape broth spooned over the top. This is the kind of humble, from-the-land cooking that sticks with you.
Variations
- Use Concord grapes if you don’t have access to wild ones; the flavor is close and just as bold
- Add a pinch of cinnamon or nutmeg to the dough for a spiced twist
- Serve with a scoop of vanilla ice cream or a pour of heavy cream for a proper dessert
Kitchen Tips
- Keep the lid on tight while the dumplings steam; peeking lets the steam escape and they won’t cook through
- Cut the dough squares evenly so they all finish at the same time
- Work the butter into the flour quickly with cold hands or a pastry blender so the dumplings stay light and tender
- If using wild grapes with seeds, seed them before cooking or the texture will suffer
Ingredients
Directions
Sift together the flour, baking powder, salt and 1 tablespoon of the sugar.
With a pastry blender, work in the butter.
Stir in the milk to make a dough.
Roll out the dough on a lightly floured board and cut into 2 inch squares.
Heat the grape juice, grapes and remaining sugar in a heavy kettle until boiling.
Drop in the dumplings.
Cover closely and steam 15 to 20 minutes or until tender.
Serve hot.
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