Name: Quebec Maple Syrup Dumplings (Grands-Peres)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: North America
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 4 teaspoons baking powder; 1/2 teaspoon kosher salt; 3 tablespoons unsalted butter; 1 cup 2% milk; 1/2 teaspoon vanilla extract; SAUCE:; 2-1/2 cups water; 2 cups packed brown sugar; 1/2 cup unsalted butter, cubed; 1/2 cup maple syrup; 1/2 teaspoon vanilla extract; Vanilla ice cream

These quick and easy maple dumplings are so delicious! They are a classic French Canadian dessert that's comfort food at its best. —Francine Lizotte, Surrey, BC

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Quebec Maple Syrup Dumplings (Grands-Peres)

5 | 1 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:15 min

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Ingredients

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons unsalted butter
1 cup 2% milk
1/2 teaspoon vanilla extract
SAUCE:
2-1/2 cups water
2 cups packed brown sugar
1/2 cup unsalted butter, cubed
1/2 cup maple syrup
1/2 teaspoon vanilla extract
Vanilla ice cream

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Directions

In a large bowl, combine flour, sugar, baking powder and kosher salt. Cut in butter until crumbly. Gradually add milk and vanilla, tossing with a fork until dough comes together; set aside.

In a Dutch oven, combine water, brown sugar, butter, syrup and vanilla. Cook on high until mixture reaches a simmer. Drop dough by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in center of dumplings comes out clean, 13-15 minutes, spooning sauce over dumplings halfway through cooking.
Serve warm with ice cream.

Nutrition Facts

2 dumplings with 1/3 cup sauce: 544 calories, 17g fat (10g saturated fat), 44mg cholesterol, 395mg sodium, 96g carbohydrate (70g sugars, 1g fiber), 4g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...