Blue Dumplings

donna

Brev. Brig. Gen'l
Forum Host
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.
 
These are good! Aunt Betty made them often. There's a little history with them - the old commodities packages from the government contained basics like oil, flour, cornmeal, etc. but almost no veggies or fruit. (They were trying to get the people to farm.) However there were a few cans of juice, usually grape. So...this recipe came out of making a dessert when there was nothing to make a dessert with!
 
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