In a 6-qt.

Dutch oven, bring the maple syrup and 1 1/4 cups water to a boil over medium-high heat.

Meanwhile, whisk together the flour, baking powder, and kosher salt in a mixing bowl; set aside.

Grate the frozen butter on the large holes of a box grater into the flour mixture and toss to coat.

Add the milk and stir with a fork until a dough forms.

When the syrup mixture reaches a boil, use a spoon to drop large clumps of dough into the syrup.

Cover the pot and simmer until the dumplings are cooked through, about 10–15 minutes.

Spoon the dumplings and sauce into 6 bowls and serve.