- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
This recipe is another from the "Smithsonian Folklife Cookbook". It from Clydia Nahwoosky, Cherokee Tribe, Norman , Oklahoma, Native American Program, 1970.
Blue Dumplings
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons oil
1/2 cup water
1 1/2 to 2 cups flour
1 quart unsweetened grape juice, or other juices like blackberry or blueberry
2 cups sugar
Mix baking powder, salt, oil, and water. Add flour, a little at a time, until a thick ball of dough forms, rather rubbery in consistency. Roll out onto a floured surface like a pie crust, until it is elastic and 1/4 inch thick.
Boil juice and sugar on high heat for about 4 minutes, until the mixture begins to get sticky and almost jellylike; stir occasionally.
Slice dough into narrow strips about 1/2 inch wide and 4 to 6 inches long.
Rapidly drop dough into boiling juice all at once, keeping dumplings apart, Boil for 2 to 3 minutes. Cover and set aside for 30 minutes to cool and thicken. Serve hot or cold with ice cream or whipped cream.
Blue Dumplings
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons oil
1/2 cup water
1 1/2 to 2 cups flour
1 quart unsweetened grape juice, or other juices like blackberry or blueberry
2 cups sugar
Mix baking powder, salt, oil, and water. Add flour, a little at a time, until a thick ball of dough forms, rather rubbery in consistency. Roll out onto a floured surface like a pie crust, until it is elastic and 1/4 inch thick.
Boil juice and sugar on high heat for about 4 minutes, until the mixture begins to get sticky and almost jellylike; stir occasionally.
Slice dough into narrow strips about 1/2 inch wide and 4 to 6 inches long.
Rapidly drop dough into boiling juice all at once, keeping dumplings apart, Boil for 2 to 3 minutes. Cover and set aside for 30 minutes to cool and thicken. Serve hot or cold with ice cream or whipped cream.