Maple Syrup Dumplings Recipes

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, 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:

• Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
• Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

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:

• Mix water and maple syrup in a saucepan. Bring to boil and let simmer at a very low heat. Meanwhile, prepare the dough:.
• Dough: In a bowl, put flour, baking powder and salt. Add butter and rub with your hands.
• Add the milk and stir.
• With a spoon, let drop dough by spoonful directly in the boiling syrup.
• Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).

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.