Make soft Québec maple dumplings by simmering biscuit-style dough directly in maple syrup and water.
Grand-pères are soft spoon-dropped dumplings cooked beneath a lid in simmering maple syrup. This Québec dessert turns a short list of pantry ingredients into tender, syrup-soaked dumplings; family recipes vary in their dough and syrup proportions.
Step 1Whisk the flour, baking powder, sugar and salt in a large bowl. Cut in the cold butter until pea-size pieces remain and the mixture looks like coarse crumbs.
Step 2Pour in the cold milk and stir gently with a fork just until a soft, slightly sticky dough forms. Do not overmix.
Step 3In a wide, heavy pot with a tight-fitting lid, bring the maple syrup and water to a full boil over medium-high heat. Reduce to a steady gentle simmer.
Step 4Drop 16 even spoonfuls of dough into the simmering syrup, leaving space for them to expand. Cover immediately and keep the lid closed.
Step 5Simmer covered for 15–20 minutes, until the dumplings are puffed and cooked through in the centre. If unsure, cut one open; no wet dough should remain.
Step 6Turn off the heat and rest, covered, for 5 minutes. Serve two dumplings per portion with the hot maple cooking syrup. Refrigerate leftovers within 2 hours.
Syrup: The syrup should bubble steadily but not violently. Choose a pot with ample headroom because the dumplings expand.
Storage: Refrigerate leftovers within 2 hours in a covered container at or below 4°C. Use within 2–3 days; reheat gently until steaming throughout.
Allergens and safety: Contains wheat and milk. Check labels for cross-contact information. Take care around boiling maple syrup, which is very hot and sticky; refrigerate leftovers promptly.
Can I lift the lid while the dumplings cook? Keep it closed for the first 15 minutes so the steam can cook the centres.
How do I know they are done? They should be puffed and set; cut one open if needed to check that the middle is not wet.
Rounded generic estimate per two dumplings and syrup. Maple syrup density and the amount of syrup eaten vary, so values are approximate rather than a laboratory analysis or product-label declaration.
Contains wheat and milk. Keep milk refrigerated until use, check package labels, take care with boiling-hot sticky syrup and refrigerate leftovers within 2 hours.
