Maple Dumplings Grandpères Recipes

GRAND PERES (QUEBEC STYLE MAPLE SYRUP DUMPLINGS)

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.

GRAND-PÈRES (MAPLE SYRUP DUMPLINGS)

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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GRANDS-PERES AU SIROP D'ERABLE (CANADIAN MAPLE SYRUP DUMPLINGS)

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.

DUMPLINGS IN MAPLE SYRUP (GRANDPERE)

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.