The aroma and flavor are really rich and irresistible. That said, cooked muscadines do NOT have an appetizing color. Using concord grapes would make a more visually appealing dish. I served it with French vanilla ice cream, which paired really well with the sauce.
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I made these grape dumplings using muscadine grapes. The recipe was inspired by [a comment](https://www.reddit.com/r/Old_Recipes/comments/16dhpzo/comment/jzwq81g/?utm_source=reddit&utm_medium=web2x&context=3) by u/Affectionate-Cap-918 on one of my earlier grape-themed posts. I combined their recipe with this version from the [Washington Post](https://www.washingtonpost.com/recipes/concord-grape-dumplings/).
This dish can also be made using only grape juice–here’s a [recipe from a Choctaw elder](https://www.cherokeephoenix.org/culture/choctaw-woman-shares-grape-dumpling-recipe/article_eaf55320-2872-5fff-83dc-6d27cd4d50ef.html). I really wanted to use fresh muscadine grapes so I haven’t tried this variation.
The aroma and flavor are really rich and irresistible. That said, cooked muscadines do NOT have an appetizing color. Using concord grapes would make a more visually appealing dish. I served it with French vanilla ice cream, which paired really well with the sauce.
That looks amazing!