grape dumplings, sorta

On several occasions, Ed (my Cherokee instructor) has told us of grape
dumplings. I finally looked this up tonight and modified the recipe a
bit to suit what I had on hand ... instead of grape juice, for
example, I used pineapple juice and mashed up grapes. I have to say
that this came out better than I'd expected. The result is a mass of
chewy, tasty, boiled dough with an occasional juicy crunch of grape in
it.

Most interesting.

The one issue I've noticed already is that for one or two people, the
recipe needs automatic halving. These things stick to your ribs REAL
quick. However, they are a treat to my palate so this won't be the
last time I'll be making them. I can see a few further modifications
to this...

~nv