Toast ½ cup of pecans in a 300° oven for 10 minutes, then chop.
Combine:
1.25 cups flour
1 t baking powder
½ t baking soda
½ t salt
Cut in: 2.5 T butter (by hand or in a food processor)
Place 1 egg in a measuring cup and whisk until it is uniform in color; add buttermilk to the cup until you have ½ cup liquid. Add the wet ingredients to the dry ingredients and mix until all of the dry ingredients are incorporated into the dough. (To keep the dumplings tender, do not over-mix or knead.) Split the dough into 10 golf-ball-size balls and place them on a cutting board or plate.
Pour into a saucepan and bring to a boil:
1.5 cups water
¾ cup maple syrup
¼ t salt
Turn down the heat and drop half of the balls of dough into the pan. Cover and let them boil for 8-10 minutes. Remove them to bowls and place these in a warming drawer or warm oven. Add 1.25 cups water to the liquid remaining in the saucepan. Bring the liquid to a boil once more and repeat this process with the remaining balls of dough.
While the dough is cooking, beat 1 cup of whipping cream and stir in 2T maple syrup.
Serve the dumplings in bowls, topped with the remaining liquid from your saucepan, whipped cream and chopped pecans.
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