Enjoy a classic Canadian treat that reigns supreme in sugar shacks.
When we lived in Canada, we loved going to the sugar shacks in the early spring, when there was still a chill in the air. You watch the sap boil and turn into maple syrup, then you get to eat a bunch of maple-flavored treats. There were stacks of pancakes, sausages, little pieces of maple candy, and always some newfangled dessert that tasted like the trees themselves.
One of our favorite treats was maple dumplings, or grand-pères. These are fluffy spoonfuls of dough simmered in a pot of maple syrup and water. The liquid thickens into something akin to caramel, tasting a bit like maple taffy. The dumplings soak up the syrup at the edges but remain soft in the center. Every bite is sweet, pillowy, and truly special. It is such a comforting treat on a chilly day.
I make these dumplings at home whenever I want to reminisce on those cold mornings and long tables at the cabane à sucre (sugar shack). The batter is a simple combination of pantry and fridge staples like flour, baking soda and powder, sugar, butter, and buttermilk, so you won’t have to go out and buy a ton of extra ingredients to try this recipe. I like to serve the dumplings warm with whipped cream or with vanilla or cinnamon ice cream, plus a handful of toasted pecans for some texture.
History of grand-pères
Grand-pères were a popular Depression-era dish in Quebec. They were an easy way to feed a group with a few pantry staples and some maple syrup, the latter of which is so central to life in that part of Canada. That history is part of what makes grand-pères so special.
The name grand-pères means “grandfathers” in French. Some believe the name comes from the older men who stirred the syrup pot, while others believe it’s a nod to grandfathers having an easy time eating the soft dumplings. While the real story is unknown, it remains true that this dessert has a gentle, comforting, and old-fashioned feel to it that’s hard to resist.
How do I store leftovers?
I enjoy these maple dumplings the best when they’re fresh off the stove. However, if you have leftovers, you can ladle them into an airtight container and store them in the fridge for around 3 days. Reheat them gently on the stovetop or in the microwave.
Serving suggestions
I do think that these dumplings need a little crunch, so I add some toasted pecans on top. A scoop of No-Churn Salted Cinnamon Ice Cream sends this over the edge. Whipped Cream is also delicious, as is a classic Vanilla Bean Ice Cream. This simple dessert (although I think that this would be a divine special breakfast or brunch item) is perfect for a chilly day.
Maple Dumplings
Ingredients
- 2 1/2 cups water
- 1 1/2 cups pure maple syrup
- 1 tablespoon rum
- 1 1/2 teaspoon salt divided
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 1/2 tablespoons butter cold
- 1 cup buttermilk
- Whipped cream, ice cream, or toasted pecans optional, for serving
Instructions
- Preheat oven to warm setting, about 180°F.
- In a large pot with a lid, or 5-quart Dutch oven, bring water, maple syrup, rum, and 1/2 teaspoon of salt to a boil over medium heat. Once it reaches a boil, reduce it to a simmer.
- While the syrup is coming to temperature, start the dumpling dough. Add flour, baking powder, baking soda, and remaining salt to the bowl of a food processor with the blade attachment. Pulse to combine.
- Cube the cold butter into 1/2-inch pieces.
- Add the cold butter to the food processor.
- Pulse 6-8 times, or until it resembles a coarse meal.
- Pour the mixture into a larger bowl and add the buttermilk.
- Stir until combined. If dry, add another tablespoon of buttermilk.
- Use a spoon or small ice cream scoop and drop dough balls into the simmering sauce. Fill the pot 2/3 full. Cover the pot with a lid and reduce heat to low.
- Simmer until cooked through, about 10 minutes.
- Transfer the cooked dumplings to an oven-safe dish and place in the warm oven.
- Repeat with the remaining dough. If the sauce gets too thick, add a little water to thin it out.
- Serve the dumplings warm with whipped cream or ice cream and toasted pecans.
Literally just made this; i didnt need the extra buttermilk or the extra water, the recipe was perfect! And i cant find anything else like it online! So different and so good! I added cinnamon to the dumpling batter and used old buttermilk! They came out so fluffy!
So happy you liked the recipe Kaylee, thanks for your nice message!