Best 7 Maple Syrup Breakfast 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.

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.

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 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 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.

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 BREAKFAST ROLLS

Steps:

• In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners' sugar until smooth., On a lightly floured surface, roll out each biscuit into a 4-in. circle. Spread 1 tablespoon of cream cheese mixture down the center of each biscuit. bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.