Step 1

To prepare the dumplings, combine the flour, baking powder, sugar and salt in a bowl and mix well with a fork. Cut the butter into the flour mixture with the tines of the fork to resemble coarse meal. Stir the milk into the dough. Use your hands to form the dough into a smooth ball.

Step 2

Lightly flour a work surface and pat the dough into a disk. Sprinkle the dough with a thin coat of flour. Lightly flour a rolling pin and roll out the dough to a thickness of about 1/4 inch. Cut the dough into sixteen 2-inch squares, using all of the dough.

Step 3

To make the sauce and cook the dumplings, combine the grapes and 2 cups of the grape juice in a wide and shallow heavy-bottomed pot with a tight-fitting lid over medium-high heat. Bring to a boil; cook (uncovered) for about 10 minutes, then use a potato masher to help break down any grapes that have not burst.

Step 4

Strain through a fine-mesh strainer into a bowl, discarding the solids. Return the grape juice mixture to the pot and add the remaining 2 cups of grape juice and the sugar, stirring to make sure the sugar has dissolved.

Step 5

Reduce the heat to medium and cook for 10 minutes, then taste and add sugar or water as needed.

Step 6

Working in batches to keep from overcrowding the pan, place the dumplings in the juice mixture. Cover and cook for 10 to 12 minutes or until the dumplings have plumped slightly and are cooked through.

Step 7

Divide the dumplings and slightly thickened juice among individual dishes. Garnish with a few grapes, if desired. Serve warm.