Dumplings In Canadian Maple Syrup Recipes

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Work the butter into the dry ingredients with your fingers or a fork until the mixture resembles coarse sand. Add the milk and vanilla, stirring with a wooden spoon until the dough is smooth.
• Place the syrup and water in a large saucepan and bring to a boil. Using two spoons or a moistened ice cream scoop, shape the dough into about 12 balls; use about 30 ml (2 tablespoons) for each ball. Drop the balls one by one into the boiling syrup mixture.
• Cover, reduce the heat and simmer for about 15 minutes. Serve with the hot syrup and a scoop of vanilla ice cream.
• Note: The butter coats the flour, inhibiting gluten formation and giving the dumplings a crumbly texture. A similar effect happens with scones.

Steps:

• DOUGH: In a large bowl, combine flour, sugar, baking powder and salt.
• Add butter to dry ingredients and work until the mixture resembles coarse sand using fingers, pastry cutter or a couple of knives.
• Add milk a little at a time until the dough comes together. Add vanilla extract, stir and set aside.
• MAPLE SAUCE: In a Dutch oven over medium-high heat, add butter, water, brown sugar, maple syrup and vanilla extract. Bring the sauce to a simmer.
• By the tablespoon, drop the dough balls one by one into the simmering sauce. Cover, reduce heat to medium and cook for 14 minutes. Halfway, spoon the sauce over the dumplings.
• Scoop up a hot dumpling into a serving bowl, spoon sauce over and serve with a scoop of vanilla ice cream.
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Steps:

• Preheat oven to 400°. In a large bowl, combine flour and baking powder. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; set aside., In a small saucepan, bring syrup and water to a boil. Carefully pour into an 11x7-in. baking dish. Drop dough by tablespoonfuls into syrup mixture., Bake, uncovered, until a toothpick inserted in a dumpling comes out clean, 22-28 minutes. If desired, serve warm with ice cream or whipped cream.

Steps:

• Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
• While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
• Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
• When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
• Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.

Steps:

• In a bowl, sift flour, measure and re-sift with baking powder and salt. Add shortening and mix well until shortening is fine. Add milk, blend. Dough will be quite firm.
• Heat 2 cups of maple syrup in a frying pan; bring to a boil over medium to high heat. Lower heat so that the syrup is not boiling and drop spoonfuls of dough into the syrup. Cover and poach for 12 to 15 minutes, making sure syrup is not boiling.
• Serve hot with remaining maple syrup.

Steps:

• Sift together flour, baking powder and soda, salt, and nutmeg into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork just until dough is evenly moistened (do not overmix).
• Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide. Drop 8 1/2-cup measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Serve warm.