These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-peres, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
- 1 3⁄4 cups maple syrup
- 1 1⁄2 cups flour
- 4 1⁄2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 4 tbsp. unsalted butter, frozen
- 3⁄4 cup milk
- Bring syrup and 1 1⁄4 cups water to a boil in a 6-qt. Dutch oven over medium-high heat. Meanwhile, 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; simmer until dumplings are cooked through, 10–15 minutes. Spoon dumplings and sauce into 6 bowls and serve.