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
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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

For the dumplings:
Whisk together the flour, sugar, baking powder and salt.
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).
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.
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.
Serve immediately in bowls with a big scoop of vanilla ice cream.