Recipes

Maple Syrup Dumplings

  • Serves

    serves 6

LANDON NORDEMAN

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).

Ingredients

  • 1 34 cups maple syrup
  • 1 12 cups flour
  • 4 12 tsp. baking powder
  • 12 tsp. kosher salt
  • 4 tbsp. unsalted butter, frozen
  • 34 cup milk

Instructions

Step 1

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.

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