Combine the dry ingredients and grape jelly. Add milk and grape juice by eye and mix until the dough resembles wet pie dough. Turn out onto a clean, floured surface and knead the dough until satiny. Let rest for 15 minutes. With a rolling pin, roll out the dough to ¼ to ⅛ inch thick. With a knife or pizza cutter, cut into small strips and then into squares for bite-sized pieces. Remember these will double in size when cooking.
3 quarts grape juice
1 cup sugar
Bring the juice and sugar to a rapid boil. In single layer batches, add the dumplings and boil until they start floating to the top. Add another batch and repeat. Once all the dumplings are in and floating, remove from the heat and cover. Let rest to finish cooking and thicken the juice. Spoon dumplings into a bowl, or over fry bread, and top with ice cream.