Ingredients
- 250 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 60 g cold unsalted butter
- 180 ml milk
- 500 ml Québec maple syrup
- 250 ml water
- 30 g unsalted butter
Method
- Whisk flour, baking powder and salt, then cut in the cold butter.
- Stir in milk to make a soft dough.
- Bring maple syrup, water and 30 g butter to a gentle boil in a wide pot.
- Drop eight spoonfuls of dough into the maple syrup, cover and simmer 15 minutes without lifting the lid.
- Serve the dumplings hot with the maple syrup.
Conversion and rationale
Original sweetener (classic version): 500 ml brown-sugar syrup
Conversion used: Replace the traditional brown-sugar syrup with 500 ml maple syrup; reduce the original liquid by about 125 ml because maple syrup already contains water; no oven adjustment applies.
Why Quebec maple syrup: This is a direct Québec-style use of maple syrup, whose deep flavor seasons both the cooking liquid and the dumplings. The preparation remains rustic, economical and naturally local.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →