Poutine Râpée

Name: Poutine Râpée
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Maine
Ingredients: 6 piece Potato; 0.5 lb salt pork; 1 piece Onion; Salt; Black pepper; molasses

A dense Acadian dumpling of grated raw and mashed potato wrapped around a savory pork center, boiled and traditionally served with molasses.

🇺🇸United States· Maine

Prep: 40 min
Cook: 90 min
Total: 130 min
Servings: 6
Difficulty: Hard
Calories: 420 kcal

Equipment

•Cheesecloth or fine towel
•Large pot

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 15
carbs: 55
protein: 15
calories: 420

Instructions

1
Grate half of the potatoes raw. Squeeze them tightly in a clean towel to remove as much liquid as possible.
2
Boil and mash the remaining potatoes.
3
Mix the grated and mashed potatoes together until they form a firm dough.
4
Stir the diced salt pork, onion, salt, and pepper together in a bowl for the filling.
5
Flatten a piece of dough in your palm. Add a spoonful of filling to the center and wrap the dough into a sealed ball.
6
Repeat this process to make all the dumplings.
7
Gently simmer the dumplings in a large pot of salted water for about 90 minutes until cooked through.
8
Drain the dumplings. Serve them warm, traditionally with a drizzle of molasses.

Chef's tips

Squeeze the grated raw potatoes very thoroughly to remove excess liquid before mixing them with the mashed potatoes, or the dumplings will fall apart. Keep the water at a gentle simmer instead of a hard rolling boil.

Storage

Refrigerate cooked dumplings up to 3 days.

Reheating

Reheat gently in simmering water or a low oven wrapped in foil.

Common mistakes to avoid

•Not squeezing enough liquid out of the raw potatoes, which makes the dumplings break apart in the water
•Boiling the water too vigorously instead of keeping it at a gentle simmer