Poutine Rapee
Discover the rustic charm of *Poutine Râpée*, a traditional Acadian delicacy that combines hearty flavors with a touch of comfort. This unique potato dumpling features a tender blend of mashed and grated russet potatoes, skillfully wrapped around savory cubes of salted pork for a surprise of rich, smoky flavor in every bite. Simmered to perfection over two hours, these dumplings achieve a satisfying, dense texture that makes them perfect for cold-weather meals. Serve them warm with a drizzle of molasses or a dollop of butter to enhance their subtle, earthy notes. With its deep cultural roots and simple ingredients, *Poutine Râpée* is an ideal recipe for anyone craving an authentic taste of Acadian heritage. Keywords: traditional Acadian recipe, potato dumplings, salted pork, rustic comfort food, molasses drizzle.
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Recipe Information
Ingredients
- 10 medium Russet potatoes
- 250 grams Salted pork
- 3 liters Water
- 1 teaspoon Salt
- 2 tablespoons Flour
Instructions
Peel and divide the potatoes into two groups: 6 raw potatoes for grating and 4 potatoes for boiling.
Boil the 4 potatoes in a large pot until fully cooked and tender, about 20–25 minutes. Drain and mash them until smooth. Set aside to cool.
Grate the 6 raw potatoes into a fine pulp using a box grater or food processor. Place the grated potatoes in a cheesecloth and wring out as much liquid as possible.
In a large mixing bowl, combine the grated potatoes with the mashed potatoes. Mix thoroughly to form a dough-like texture. Add the flour and salt, and knead to combine.
Cut the salted pork into small cubes, approximately 1 cm in size. If the pork is overly salty, rinse it lightly under cold water before use.
With damp hands, take a handful of the potato dough and flatten it into a small patty. Place 1–2 cubes of salted pork in the center, then fold and shape the dough around the pork to form a smooth dumpling about the size of a baseball.
In a large pot, bring the 3 liters of water to a rolling boil. Carefully place the dumplings into the boiling water one at a time. Reduce the heat to medium-low so the water simmers gently.
Cook the dumplings for 2 hours, stirring occasionally to prevent them from sticking to the bottom of the pot.
Once cooked, carefully remove the dumplings with a slotted spoon. Serve hot as is, or with a drizzle of molasses or a side of butter for added flavor.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 20.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 10456 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
