Best Maple Dumplings Grandpères Recipes

Grandpa's Maple Dumplings (Grandpères) image

Provided by @MakeItYours

Number Of Ingredients 13

Serves 4
Hot, sweet, syrupy Grandpères served with two scoops of cold vanilla ice cream. Genius. And we have generations of Canadians to thank for keeping this age-old recipe alive. You can eat this for breakfast or dessert. Or a midnight snack.
Ingredients:
For the dumplings:
2 - 2 1/4 cups flour
1 Tbsp baking powder
1/2 tsp cinnamon
pinch of salt
3 Tbsp butter
3/4 cup whole milk
For the cooking liquid:
2 cups maple syrup
1 1/2 cups water

Steps:

Method:
In a large bowl, mix together flour...
... start with two cups and add more if you need to.
Stir in the baking powder...
A scoop of cinnamon (or Sin as my mom likes to call it)
Whisk together with a pinch of salt. Can you see Keith?
Now add some buttery goodness. Cut it into the flour with a pastry cutter. Stop when the butter is pea-sized.
Next comes the milk.
Mix it together until it forms a loose mass, like wet bread dough.
Add water to a pot... make it a wide one. You'll see why in a few pictures.
Don't forget the maple syrup. Use the best quality you can afford. No imitation syrup, please... at least for our Canadian Global Table.
Bring to a simmer. I wish this was a hot tub. Yum.
Drop in the dough..
one at a time...
Whoops. Getting crowded in here.
This definitely isn't going to work. Time to pour molten syrup and dough into a wider pot.
Presto... chango! Ahhh... much better.
Simmer gently for about 20 minutes.
You can eat these plain, swimming in the cooking liquid.
Yum!
Or with a scoop of vanilla ice cream
Or two!
You better eat quickly though... before it melts away!

Maple Dumplings (Grandpères) image

Provided by @MakeItYours

Number Of Ingredients 12

2 ½ cups water
1 ½ cups maple syrup
1 tablespoon rum (optional, but recommended)
½ teaspoon table salt or fine sea salt
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
4 ½ tablespoons chilled unsalted butter, cut into small cubes
1 cup buttermilk
Chopped toasted pecans and whipped cream, for garnish

Steps:

Instructions In a 4- or 5-quart Dutch oven, bring water, syrup, rum, and salt to a low boil over medium heat. Meanwhile, make the dough.
Instructions Put flours, baking powder, baking soda, and salt into the bowl of a food processor, and pulse them. Sprinkle in butter cubes and pulse 6 to 8 more times, or until the mixture resembles coarse meal. Transfer mixture to a medium bowl and stir in buttermilk until evenly combined. With a spoon, scoop up a walnut-size bit of dough. Drop it into the syrup, then repeat until the pot is two-thirds full (the dumplings expand). Cover the pot, reduce heat to low, and let the dumplings simmer until fluffy and cooked through, about 10 minutes. Repeat with remaining dough. If the syrup gets too thick, add a bit of water to thin it out. Serve dumplings warm, topped with whipped cream and toasted pecans.