In a large pot, combine 2 cups of water, 1 cup of pure maple syrup, 1 tablespoon of rum, and 1/2 teaspoon of salt. Heat over medium-high heat, bringing the mixture to a boil. Once boiling, reduce the heat to low, allowing it to simmer while you prepare the dumpling dough.

The syrup should bubble gently, creating a lovely sweet aroma.

In a food processor, add 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Pulse the mixture briefly to combine.

Next, add 1/4 cup of cold butter cut into small pieces, pulsing until the mixture resembles coarse crumbs.

Transfer this to a bowl, then mix in 1 cup of buttermilk until just combined.

Carefully drop spoonfuls of the dumpling dough into the simmering syrup, ensuring not to overcrowd the pot. Keep the pot about 2/3 full to allow for expansion. Cover the pot with a lid and simmer on low heat for about 10 minutes.

You’ll know they’re done when the dumplings puff up and appear soft and fluffy.

As you cook the remaining dumpling dough, transfer the cooked dumplings to an oven-safe dish. Place this dish in a warm oven set to low heat (around 200°F) to keep them warm and cozy.

To serve your delightful Maple Dumplings, ladle the warm dumplings along with syrup into bowls. For a touch of indulgence, top with whipped cream, a scoop of ice cream, or sprinkle with toasted pecans.