Yields: 6 Servings
1. Preheat oven to 180°. In a 4- or 5-quart Dutch oven, bring water, syrup, rum, and salt to a low boil over medium heat. Meanwhile, make the dough.
2. Put flour, baking powder, baking soda, and salt into the bowl of a food processor, and pulse. Sprinkle in butter cubes and pulse 6 to 8 more times so the mixture resembles coarse meal. Transfer mixture to a medium bowl and stir in buttermilk until evenly combined.
3. With a spoon, scoop up a walnut-size bit of dough. Drop it into the syrup, then repeat until the pot is two-thirds full (the dumplings expand). Cover the pot, reduce heat to low, and let the dumplings simmer until fluffy and cooked through, about 10 minutes. Transfer the finished dumplings to a large, heat-proof bowl and keep warm in the oven. Repeat with remaining dough. If the syrup gets too thick, add a bit of water to thin it out.
4. Serve the dumplings warm, topped with a drizzle of syrup, some whipped cream and toasted pecans.