Meme’s Maple Boiled Dumplings
Maple Boiled Dumplings
When I was very young I remember thinking how strange it was to cook something in maple syrup. Well, I still do. Mom also loved to fry sausage and bacon in maple syrup, and old standby in her kitchen. Simple ingredients, but these maple boiled dumplings are incredible, especially if you like the flavor and aroma of dark amber, and surprisingly, they are not as sweet as one might expect. They are light and pretty to look at as well. Her original recipe called for “oleo” or lard but she preferred these with butter, when one could afford it.
2 cups flour
1 tbsp. baking powder
Scant tsp. salt
½ stick of butter
2/3 cup cold milk
Dark amber maple syrup for cooking.
A little lemon juice and zest
Sift together flour, baking powder and salt in a large bowl. Work in butter with your fingers until it is even. Add milk and mix just until ingredients are combined. The dough will be stiff but soft.
Combine equal parts maple syrup and water in a deep, wide skillet and bring to a boil. You will want the level to be about an inch and a half.
Make little dumplings and drop by the tablespoonful into the syrup to cook. Don’t crowd, they will swell in the cooking process. Cover, reduce heat to a simmer, and don’t remove the top for a full 20 minutes. No cheating! You can’t lift the lid. That’s a sacred law according to my mother!
When done, top with a little of the cooking syrup and serve with bacon. My twist is to grate a little lemon peel into the dough. Makes 24 lovely, puffy dumplings.