Dumplings in
Maple Syrup
Réjeanne’s
250 mL ( 1 cup) flour
10 mL ( 2 teaspoons)
baking powder
1 mL (1/4 teaspoon) salt
30 mL ( 2 Tablespoons) shortening, cut into small pieces
125 mL (1/2 cup) milk
540 mL ( 2 1/4 cups) Kirkland
Signature™ maple syrup
1. In a bowl, sift the flour, measure
and re-sift with baking powder and
salt. Add shortening and mix well.
Pour in the milk and blend; dough
will be quite firm.
2. Heat 2 cups of maple syrup in a
frying pan; bring to a boil over medium to high heat. Lower heat so that
the syrup is not boiling and drop
spoonfuls of dough into the syrup,
cover and poach for 12 to 15 minutes,
making sure syrup is not boiling.
3. Serve hot with remaining maple
syrup.
Makes 12 to 14 dumplings.
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Last summer, Sucro-Bec earned coveted
H azard Analysis and Critical Control Point
(HACCP) certification from Quebec, which
guarantees its products have met rigorous
standards of quality, safety and traceability.
“We are so proud to be Costco suppliers,”
says Laval. “We grew with Costco as they
grew, and they’ve been incredibly loyal to us.
Even in difficult years, when there wasn’t a
lot of syrup and prices were higher, Costco
stuck by us.” C
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Wendy Helfenbaum is a Montreal-based writer
and television producer.
*Trademarks of General Mills © 2008 General Mills
