Non-VegetarianAcadian cuisine Main Course

Poutine Râpée

Name: Poutine Râpée
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 6 servings
Cuisine: Acadian
Ingredients: 1.5 kg raw potatoes; 500 g Potatoes; 400 g salt pork; 1 whole Onion; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp potato starch

A dense ball of grated raw and mashed potato wrapped around a core of salted pork, boiled slowly and served with molasses or brown sugar.

🇨🇦Canada· New Brunswick

Prep: 60 min
Cook: 120 min
Total: 180 min
Servings: 6
Difficulty: Hard
Calories: 480 kcal

Ingredients

0 of 7 gathered

Servings

1½ kg raw potatoes — grated and squeezed dry
500 g Potatoes — peeled, boiled and mashed
400 g salt pork — cut into small cubes
1 whole Onion — finely diced, for the filling
1 tsp Salt
½ tsp Black pepper
2 tbsp potato starch — reserved from squeezed liquid

Equipment

•Grater or ricer
•Cheesecloth
•Large stockpot

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 18 g
carbs: 62 g
protein: 18 g
calories: 480

Instructions

1
Grate the raw potatoes and squeeze them hard in cheesecloth to remove as much liquid as possible; let the starch settle out of the liquid and reserve it.
2
Mix the grated potato with the mashed potato and reserved starch to make a firm, sticky dough.
3
Mix the diced salt pork with a little diced onion and pepper for the filling.
4
Take a handful of the potato dough, flatten it in your palm, place a spoonful of pork filling in the centre, and wrap the dough fully around it into a ball the size of a large orange.
5
Lower the balls gently into a large pot of gently boiling salted water.
6
Simmer uncovered for about 2 hours, until the dumplings are firm and translucent grey throughout.
7
Lift out with a slotted spoon and drain briefly before serving.