(Last Updated On: August 16, 2022)
Fried dumplings with syrup are dumplings made with flour, cooked in boiling water, then rinsed under cold water. Then they are transferred to the frying pan to be lightly browned in cooking oil.
When the dumplings are done browning, they are placed on a plate and topped with maple syrup. These fried dumplings are so delicious, and so very easy to make.
This recipe was passed down to me by my mother and grandmother. My mom didn’t make them a lot, but when she did, we were pretty excited.
Key Ingredients for Fried Dumplings with Syrup
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/8 teaspoon of salt
- 2 teaspoons of sugar
- 1 egg
- 3/4 cup of cold water
For the Frying Pan
- 2 tablespoons of cooking oil
Step-By-Step Fried Dumplings with Syrup Instructions with Photos
1. Flour Mixture for Fried Dumplings
In a medium-sized bowl, put 2 cups of flour together with 2 teaspoons of baking powder, 1/8 teaspoon of salt, and 2 teaspoons of sugar. Mix the flour, baking powder, salt, and sugar until it is all blended, then set aside for now.
2. Egg Mixture for Fried Dumplings
In a small bowl, thoroughly mix the egg by beating it with a fork for about a minute or so.
Next, put 3/4 of a cup of cold water together with the one beaten egg and stir it all together thoroughly.
3. Preparing the Flour Mixture for the Fried Dumplings
To prepare the dumpling dough, slowly add the egg and water mixture together with the flour mixture to form a ball of dough. I used a spoon to mix it all around. The flour should be thoroughly mixed with the egg mixture.
4. Forming the Dumplings
Spread some flour on a clean work surface such as a cutting board or countertop. I used my countertop. Lay the ball of dough over the flour. Sprinkle a little flour on top of the dough, then knead the dough for a couple of minutes forming it into an oblong shape.
Separate the dumpling dough into 4 sections, then, with the palms of your hands, roll the dumpling dough into long tube-like shapes.
Note: An easy method would be to put the palms of each hand in the center of one of the sections of dough, then roll back and forth on the countertop with a bit of pressure and outward movement, creating the length and tube-like shape. The result doesn’t have to be perfect.
Cut each tube-like shape of dumpling dough into small sections, then, again with your hands, roll the dough out into 2 to 3-inch long noodle-like shapes. Remember, none of the dumplings have to be perfect or the same size, but as close as possible.
Your results should look something close to the photo below, but each of the dumplings doesn’t have to be the same, or perfect in size or match exactly. In other words, the dumplings should look like large rolled noodles, and being slightly different in size is okay.
5. Cooking the Dumplings Dough
Fill a large pot with water, a little below 3/4 full. Bring to a boil. Add the dumplings, stirring all the while. After you put the last dumpling in the water, give it a good stir, then reduce the heat to medium and put a lid on the pot. Cook for 4 minutes.
Note: In case your burner is hotter than mine, keep checking to make sure the water doesn’t boil out of the lid onto the stovetop.
6. Cold Water Rinse
After cooking the dumplings for 4 minutes, remove the lid and put the cooked dumplings into a colander over the sink. Rinse cold water over the dumplings for a minute or so as this will remove any starchy build-up on the dumplings, then shake the colander and then let the dumplings sit for a bit to remove any remaining water on them.
7. Frying the Dumplings
Add 2 tablespoons of cooking oil to the frying pan, then turn the heat on high. Wait for a couple of minutes for the frying pan to get hot, then put the cooked dumplings into the hot cooking oil. Turn the heat to medium-high and brown the dumplings for about 5 minutes or until crispy looking.
Fried dumplings with syrup make a great breakfast, lunch, or brunch together with a plate of noodles with scrambled eggs. Usually, each person can eat about 3 or 4 dumplings since they are quite filling. Also, fried dumplings taste great without maple syrup, or sprinkle a mixture of sugar and cinnamon on the top of them.
Fried Dumplings with Syrup
- 1 egg
- 3/4 cup cold water
For Frying Pan
- 2 tbsp cooking oil
- Maple syrup
- Put flour in a medium-sized bowl.
- Add the baking powder, salt, and sugar to the flour. Mix.
- In a different bowl, beat the egg.
- Add the water to the beaten egg. Stir.
Egg and Flour Mixture
- Slowly add the egg mixture with the flour mixture forming a ball of dough.
Preparing the Dumplings
- Put some flour on the countertop or cutting board.
- Put the dough on the flour. Sprinkle a little flour on the dough.
- Form the dough into an oblong shape.
- Separate the dough into 4 sections. Roll the dumpling dough into long tube-like shapes.
- Cut the tube-like shapes into noodles, each a couple of inches long.
Boiling the Dumplings
- Put water in a large pot a little more than half full. Bring to a boil.
- Add the dumplings to the boiling water. Keep stirring as you drop each dumpling in the water.
- After all of the dumplings are in the pot, stir, reduce the heat to medium, cover with a lid.
- Cook for 4 minutes. Check to make sure the water doesn't boil out from under the lid.
- After 4 minutes, put the cooked dumplings in a colander and run cold water over the top of them.
The Frying Pan
- Add the cooking oil to the frying pan. Turn the burner to high heat. Wait for the frying pan to get hot (just a couple of minutes).
- Put the cooked dumplings into the hot cooking oil. Turn the heat to medium-high.
- Brown the dumplings for about 5 minutes or until crispy looking.
- Fried dumplings with syrup can be served for breakfast or lunch.
- Usually about 3 or 4 dumplings per person.
- I’ve read that you can use refrigerated biscuit dough at the grocery store to make dumplings. I’ve never tried it though.
- These dumplings can be eaten without maple syrup or sprinkled with sugar and cinnamon.
A wife, a mother to a son and a daughter, and a grandmother to three granddaughters. Flo loves sharing recipes passed down from her own mother, her mother-in-law, and her grandmother as well as new recipes created with her daughter, Tamara Ray.
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