Cooking 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 salt to a boil over medium heat.
• While the syrup is coming to a boil, start the dumpling dough. Add flour, baking powder, baking soda, and salt to the bowl of a food processor with the blade attachment. Pulse to combine.
• Cube the cold butter into ½-inch pieces.
• Add the cold butter to the food processor.
• Pulse 6 to 8 times, or until it resembles a coarse meal.
• Pour out into a bowl and add buttermilk.
• Stir until combined. If dry, add another tablespoon of buttermilk.
• Use a spoon or small ice cream scoop and drop dough into the sauce. Fill the pot ⅔ 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 sauce, whipped cream or ice cream, and toasted pecans.