Maple Syrup Dumplings

This recipe is an old Amish recipe that I added my own special touches to. The original recipe can be found in a cookbook called “Cooking from Quilt Country” by Marcia Adams.

ImageThe dumplings are made with gluten-free flour, and instead of maple syrup, which is very expensive, I substituted pancake syrup. The finished product is delicious.

Begin by taking a large pan, I used my wok, and placing 2 cups of either maple syrup or pancake syrup into it, along with one cup of water and two tablespoons of butter. Bring to a boil and then turn down to a low simmer.

ImageWhile this is simmering mix together in a bowl, one cup flour, two teaspoons baking powder, 1/2 teaspoon salt, two teaspoons sugar, and 1/2 teaspoon nutmeg. Add one tablespoon cold butter, and work it with your fingers till crumbly. In a separate bowl mix one egg until frothy. This takes about five minutes by hand with a wire whisk. Then add 1/2 teaspoon vanilla, and measure a half cup of milk, but don’t put it in the bowl. Put about 1/4 of the milk into the egg and vanilla mixture, then stir it into the flour mixture until well blended. Add a little more milk if the batter is too thick.  Don’t use too much milk, because you don’t want a runny batter.

Then take a tablespoon and scoop the dumpling mixture, one tablespoon full at a time, into the pan with the simmering syrup. The batter should make six large dumplings.

ImageKeep the mixture simmering and cover it with a lid and cook twenty minutes, without removing the lid. Please do not remove the lid!

To serve the dumplings, place dumpling in a small bowl and cover with a little bit of heavy cream. Delicious!



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