Recipe for Maple Syrup Dumplings
|Recipe
In the kitchen of Cibèle Residence, reimagining classic cuisine is a way of life. Today, chef Daniel Mailhot shares with you his grandmother’s secret recipe for Maple Syrup Dumplings, a comforting dessert infused with quintessential Quebec flavours. This sweet treat is a true nod to the past. Be sure to try it and savour it without delay!
Traditional Maple Syrup Dumplings
INGREDIENTS (serves six)
- 345g (3 cups) all-purpose flour
- 30g (2 tbsp) baking powder
- 100g (½ cup) unsalted butter, softened
- 330ml (1½ cups) whole milk
- 5ml (1 tsp) orange zest
- 540ml (1 can) pure maple syrup
- 375ml (1½ cups) water
- Vanilla ice cream (optional)
PREPARATION
- Zest a washed orange using a Microplane grater and set aside.
- In a bowl, combine flour, baking powder, butter, milk and orange zest to form a smooth dough. Set aside.
- In a large pot, bring the water and maple syrup to a boil.
- Drop spoonfuls of dough into the hot syrup mixture, using a rounded spoon or ice cream scoop to form small balls. Don’t overcrowd the pot; give the dough enough room to expand.
- Reduce the heat to low and simmer the dough balls for 15 minutes, covered.
- Check for doneness by inserting a toothpick into the centre of the dough; it should come out clean, without any residue.
- Serve the warm dough balls in bowls.
- For a more festive touch, top with vanilla ice cream, drizzle with maple syrup and sprinkle with orange zest.
Now, all that’s left is for you to indulge and enjoy!
Big thanks to Chef Daniel for this amazing maple syrup dumplings recipe that’s straight out of a sugar shack! The sweet maple syrup drizzled over each bite takes us on a trip to the Quebec forest, where winter’s chill gives way to spring’s warmth.
As biochemist and French author Jessie Inchauspé – also known as Glucose Goddess – so aptly puts it, “Savouring with pleasure is also nourishing one’s well-being”. So, go ahead and indulge your senses and let us know if you’ve enjoyed this foodie adventure as much as we have!