Maple Syrup Dumplings
- Ready In:
- 2 cups unbleached all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, softened
- 1 cup milk
- 1⁄2 teaspoon vanilla extract
- 1 cup water
- 1 (540 ml) can maple syrup
- 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.
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