Wednesday, April 3, 2024

A Classic New England Recipe


And especially for this time of year! Rustic Maple Dumplings that really scream New England, even if they did originate in Quebec. Amy Traverso, who's the Senior Food Editor for Yankee Magazine stopped by Tonia's Kitchen to talk about these scrumptious dumplings, known in French as Grandperes that really sing when dunked in a maple syrup mix. Amy told Tonia that while you can make the sauce with pure maple syrup, it can be a little expensive, so she thins out the sauce with water, some rum and other ingredients to stretch it just a little further. Amy promises you won't miss any of the taste!

Total Time: 35 minutes
Hands-On Time: 25 minutes
Yield: 6 servings

For the sauce


  • 2 ½ cups water
  • 1 ½ cups maple syrup
  • 1 tablespoon rum (optional, but recommended)
  • ½ teaspoon table salt or fine sea salt


In a 4- or 5-quart Dutch oven, bring water, syrup, rum, and salt to a low boil over medium heat. Meanwhile, make the dough.

For the dumplings


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 4 ½ tablespoons chilled unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • Chopped toasted pecans and whipped cream, for garnish


Put flours, baking powder, baking soda, and salt into the bowl of a food processor, and pulse them. Sprinkle in butter cubes and pulse 6 to 8 more times, or until the mixture resembles coarse meal. Transfer mixture to a medium bowl and stir in buttermilk until evenly combined.

With a spoon, scoop up a walnut-size bit of dough. Drop it into the syrup, then repeat until the pot is two-thirds full (the dumplings expand). Cover the pot, reduce heat to low, and let the dumplings simmer until fluffy and cooked through, about 10 minutes. Repeat with remaining dough. If the syrup gets too thick, add a bit of water to thin it out. Serve dumplings warm, topped with whipped cream and toasted pecans.