Side Dish: Canada – Quebec – Grands-Pères au Sirop d'Érable (Maple Syrup Dumplings)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, cold, cut into small pieces (for dough)
- 1 large egg, approx. 50 g
- 3/4 cup (180 ml) whole milk (more if needed to bring dough together)
- 2 cups (480 ml) pure maple syrup (preferably local Quebec syrup)
- 3 cups (720 ml) water
- 2 tbsp (28 g) unsalted butter (for syrup bath)
- 1 small cinnamon stick (optional)
- 1 tsp (5 ml) vanilla extract (optional)
- Pinch of salt

Instructions

Short Description:
Light, pillowy dumplings made from a simple flour dough and gently poached in a bath of pure maple syrup and water until tender and infused with maple flavor. Served warm with the reduced maple sauce spooned over top.

Regional Notes:
This Quebecois version uses local pure maple syrup as the poaching liquid — a defining characteristic that differentiates it from other dumpling traditions that use milk or savory broths. The dumplings are simmered directly in the maple syrup blend (sirop d'érable), producing a deeply maple-forward sauce typical of traditional grands-pères from Quebec.

1. In a large saucepan, combine the maple syrup, water, 2 tbsp (28 g) butter, cinnamon stick (if using), vanilla (if using), and a pinch of salt. Bring just to a simmer over medium heat, then reduce to low to keep warm and gently bubbling while you make the dough.
2. In a medium bowl whisk together the flour, baking powder, salt, and sugar.
3. Cut the 2 tbsp (28 g) cold butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. In a small bowl whisk the egg with the milk. Pour the wet ingredients into the flour mixture and stir just until a soft, slightly sticky dough comes together. Add a little more milk (1 tbsp / 15 ml at a time) only if necessary — the dough should be soft but not runny.
5. Using two spoons or a small ice-cream scoop (about 2 tbsp / 30 ml), drop rounded dumplings into the simmering maple syrup bath, spacing them so they do not touch. Work in batches if needed.
6. Cover the saucepan and simmer gently for 18–25 minutes, flipping the dumplings once halfway through with a slotted spoon so they cook evenly; dumplings are done when puffed, springy, and cooked through.
7. Remove dumplings with a slotted spoon to a warmed serving dish. Increase the heat and gently boil the syrup for 4–6 minutes to slightly reduce and thicken, then taste and adjust with a pinch of salt if needed.
8. Spoon the hot maple sauce over the dumplings and serve immediately as a sweet side (traditionally alongside roasted meats or as part of a hearty meal) or as a dessert.