Equipment
* optional
Ingredients
Grape Syrup Base
- 1000 ml 100 percent concord grape juice
- 240 ml water
- 150 g granulated sugar
Dumpling Dough
- 150 g all-purpose flour
- 75 g fine yellow cornmeal
- 10 g baking powder
- 3 g kosher salt
- 45 g unsalted butter, cold and cubed
- 120 ml 100 percent concord grape juice, chilled
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour, fine yellow cornmeal, baking powder, and kosher salt. Whisk until evenly distributed.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
Pour the chilled grape juice into the flour mixture. Stir gently just until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Knead gently 3 to 4 times just to form a cohesive ball. Roll the dough out to a thickness of 3 millimeters. Cut the dough into 2.5 centimeter squares.
In a large heavy-bottomed pot, combine the 1000ml of grape juice, water, and granulated sugar. Bring to a rolling boil at 100 degrees Celsius (212 degrees Fahrenheit) over medium-high heat, stirring until the sugar dissolves.
Carefully drop the dough squares into the boiling grape syrup one by one to prevent them from sticking together. Stir gently once to ensure they are submerged.
Reduce the heat to low, cover the pot tightly, and let simmer for 15 to 20 minutes. Do not lift the lid during the first 15 minutes. The dumplings are done when they are tender and cooked through, and the excess flour from the dough has thickened the juice into a glossy syrup.
Remove the pot from the heat and allow the dish to rest for 10 minutes before serving. The syrup will continue to thicken as it cools. Serve warm in bowls.
Chef's Notes
- Using 100 percent Concord grape juice is crucial. It mimics the deep, musky tartness of the wild possum grapes traditionally used in this recipe.
- The dusting flour left on the cut dough is a feature, not a flaw. It acts as a natural thickener for the grape syrup as the dumplings simmer.
- If your grape juice is exceptionally sweet, reduce the granulated sugar in the syrup base to 100 grams to prevent the dessert from becoming cloying.
- Do not peek under the lid for the first 15 minutes of simmering. The trapped steam is essential for ensuring the tops of the dumplings cook evenly and become fluffy.
Storage
Refrigerator: 4 days — Store in an airtight container with the syrup to prevent the dumplings from drying out.
Freezer: 1 month — Freeze in a sealed container. The texture of the dumplings may soften slightly upon thawing.
Reheating: Reheat gently in a saucepan over medium-low heat, adding a splash of water or grape juice if the syrup has become too thick.
