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The Hirshon Cherokee Grape Dumplings - ᏣᎳᎩ ᏖᎸᎳᏗ ᎠᏑᎨᏙᏗ

The Hirshon Cherokee Grape Dumplings – ᏣᎳᎩ ᏖᎸᎳᏗ ᎠᏑᎨᏙᏗ


  • Total Time: 0 hours

Ingredients

Units Scale
  • For the dumplings:
  • 1 cup all-purpose flour, plus extra for rolling
  • 1 Tbsp. sugar
  • 1 1/2 tsp. baking powder
  • pinch of kosher salt
  • 2 Tbsp. unsalted butter
  • 1/2 cup strained fresh Scuppernong grape juice (strongly preferred) or use 100% Concord grape juice
  • ***
  • For cooking:
  • 3 1/2 cups strained fresh Scuppernong grape juice (strongly preferred) or use 100% Concord grape juice
  • 1 Tbsp. (or to taste) Black Walnut extract (TFD addition, this is not in the original recipe – omit for the classic)
  • 1/2 cup sugar
  • Top-quality vanilla bean ice cream – I like Häagen-Dazs

Instructions

  1. For the dumplings:
  2. Whisk together the flour, sugar, baking powder and salt.
  3. Cut in the butter with a pastry blender or 2 knives until the butter is pea-sized or smaller. Add in the ½ cup grape juice and mix until just combined (please be very careful not to overmix it, or it WILL be tough).
  4. On a heavily-floured board, press the dough into a flat disc of whatever thickness appeals to your palate. Cut into bite-sized bits with a pastry cutter or ravioli wheel.
  5. Heat up the remaining grape juice, walnut extract and sugar in a large skillet with high sides until simmering. Drop in the dumplings and simmer for 10-12 minutes, stirring once or twice to make sure they don’t stick together. The grape juice should thicken into a sweet gravy.
  6. Serve immediately in bowls with a big scoop of vanilla ice cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 422.88 kcal
  • Sugar: 63.46 g
  • Sodium: 209.36 mg
  • Fat: 6.1 g
  • Saturated Fat: 3.7 g
  • Trans Fat: 0.23 g
  • Carbohydrates: 90.13 g
  • Fiber: 1.17 g
  • Protein: 3.42 g
  • Cholesterol: 15.26 mg