Best 7 Maple Dumplings Recipes

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.

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.

MAPLE SYRUP DUMPLINGS

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.

MAPLE DUMPLINGS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour and baking powder. Cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; set aside., In a small saucepan, bring syrup and water to a boil. Carefully pour into an 11x7-in. baking dish. Drop dough by tablespoonfuls into syrup mixture., Bake, uncovered, until a toothpick inserted in a dumpling comes out clean, 22-28 minutes. If desired, serve warm with ice cream or whipped cream.

MAPLE SYRUP GRANDFATHERS (SWEET DUMPLINGS)

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).

MAPLE SYRUP BREAKFAST DUMPLINGS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl lined with paper towels to drain some of the grease.
• Beat eggs, salt, and pepper together in a small bowl.
• Spray another large skillet with cooking spray; warm over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
• Mix sausage, scrambled eggs, and bacon bits together in a large bowl, crumbling any large chunks. Mix in maple syrup.
• Pour water into a small bowl. Wet edges of the dumpling wrappers using your fingers dipped in the water. Place about 1 teaspoon filling into the middle of each wrapper; fold in 1/2 to make dumpling shapes. Press edges to seal and pinch so they won't open while cooking.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add dumplings, cover, and steam until tender, 5 to 7 minutes.

APPLE DUMPLINGS WITH MAPLE-CIDER SAUCE

Steps:

• 1. In medium bowl, mix flour and salt. With pastry blender or two knives used scissors fashion, cut in butter and shortening until mixture resembles coarse cornmeal. Add the cider, 1 Tbsp at a time, tossing with fork after each addition, unti pastry holds together to form a dough. Shape dough into two 1/2 in. thick squares; wrap separately in plastic wrap. Chill. 2.Preheat oven to 375. With melon-ball scoop, core apples, leaving 1/2 in. of core intact at bottom of each apple. Peel 2/3 of each apple leaving peel on bottom 1/3. In bowl, mix brown sugar, currants, walnuts and butter; pack mixture into cored portion of each apple. 3. On lightly floured surface, with lightly floured rolling pin, roll out 1 dough square to 21 1/2 x 7 1/2" rectangle.; trim to 21 x 7" saving scraps. Cut into (3) 7" squares; place an apple, filling side up, on each square. Brush some egg mixture over edges of dough. Lift opposite corners of dough squares over apples; pinch to seal, making 4 seems. Press seams flat onto pasty to conform to apple shape; brush dumpling with egg mixture. Reroll dough scraps; cut out leaves. With knife, make vein marks on leaves. While egg mixture is still wet, attach leaves to dumpling. Repeat with remaining apples, dough and egg mixture. Insert cinnamon stick "stem in top of each dumpling. Place dumplings in 13 x 9 x2" pan. Bake 40 minutes 4. Meanwhile, make Maple-Cider Sauce: In small saucepan, mix cornstarch and cider until smooth. Add remaining ingredients; mix. Heat to boiling over medium heat; boil 1 minute. 5. After apples bake 40 minutes. pour sauce over them; bake 15 minutes longer or until apples are tender when tested with wooden skewer inserted through lower third of dumplings. 6. Make Maple Whipped cream: In bowl, beat ingredients until stiff. Serve with dumplings.