This Cherokee and Choctaw favorite is a unique preparation of flour dumplings made with and simmered in grape juice. As the dumplings cook, the juice thickens into a sweet, purple sauce. Traditionally, the dish is made with wild Muscadine grapes, called “possum” grapes. The name refers to how these thick-skinned grapes remain sour until late autumn and after the first freeze, with their sweetness lying in wait, or “playing possum.” Muscadine grapes grow wild from Oklahoma to Florida and from Texas to Delaware. Today, many Native Americans make the dish with Concord grape juice.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup flour
- 1 ½ tsp baking powder
- 2 tsp sugar
- ¼ tsp salt
- 1 Tbsp shortening
- ½ cup + 1 cup grape juice
Directions
- Combine the flour, baking powder, sugar, and salt in a mixing bowl.
- Cut in the shortening and mix to combine.
- Add ½ cup grape juice and mix until a stiff dough forms.
- Roll dough out on a floured board until very thin. Trim into ½ inch wide strips.
- Heat the remaining 1 cup of grape juice in a medium saucepan.
- When boiling, drop the strips of dough into the juice and cook for 10 to 12 minutes.
- Serve warm.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.