Poutine Râpée – Pork-stuffed potato dumpling
Poutine Râpée is a traditional Acadian dish that consists of a large boiled potato dumpling with a savory pork filling. The process involves grating and mashing potatoes to form a pliable dough, which is then wrapped around a seasoned center of ground pork. The dumpling is carefully shaped into a ball and boiled until cooked through. The result is a hearty and comforting dish with a soft, doughy exterior and a flavorful, juicy meaty center. Often served with a dollop of apple sauce or a drizzle of molasses, Poutine Râpée is a unique culinary experience hailing from Eastern Canada, specifically New Brunswick's Acadian region. Description by ChatGPT.
Poutine Râpée is a traditional Acadian dish that consists of a boiled potato dumpling with a pork filling, offering a delightful blend of flavors and textures. Get ready to dive into this cultural gem with a recipe direct from Moe's family know-how!
Ingredients:
- 3 pounds sirloin pork (preferably from Paul Saleh)
- 5 pounds boiling potatoes
- Salt and pepper to taste
---
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours and 45 minutes
Equipment: Pot for boiling potatoes, potato grater from the 1950s (or a modern equivalent), large mixing bowl, cheesecloth.
Instructions:
1. Begin by thoroughly cleaning the potatoes. Once cleaned, boil them in a large pot until they are completely cooked through and tender.
2. While the potatoes are boiling, cube your 3 pounds of sirloin pork into small, bite-sized pieces, and season with salt and pepper to taste. Set aside.
3. After the potatoes have boiled, reserve a portion to be mashed and set aside. You’ll be using these to mix with the ground potatoes to achieve the proper consistency.
4. Take the remaining boiled potatoes while they're still hot, and using your grater (or ricer if using a modern kitchen), grind the potatoes down. It's imperative that you handle the potatoes while they are hot to ensure the right texture.
5. After grinding, take your boiled potatoes and mashed potatoes and combine them in a large mixing bowl. This is crucial for achieving the 'proper consistency of mashed potatoes with water' as mentioned by Moe.
6. Place the seasoned pork cubes in the center of a flat layer of the potato mixture, and carefully wrap the potato around the pork, forming fist-sized dumplings.
7. Next, take out your cheesecloth and use it to squeeze out any excess moisture from the dumplings. This will result in a firmer final product that holds together while cooking.
8. In a large pot, bring water to a rolling boil, carefully place the dumplings in the pot, and let them cook for about 2 hours or until the pork inside is fully cooked and the dumplings are floating to the top.
9. Once cooked, remove the dumplings with a slotted spoon and let them drain. Serve hot, with a side of your favorite root vegetables for a traditional Newfoundland meal.
Cooking Tips:
- Handling the potatoes while they are hot is essential for proper texture.
- Make sure to season your pork well for a flavorful filling.
- Squeezing out as much moisture as possible will prevent the dumplings from falling apart while boiling.
Servings: This recipe should yield approximately 8-10 dumplings, depending on size.
This recipe has been lovingly provided by My Life with Moe. Explore more of their delightful recipes and family stories by visiting their YouTube channel: https://www.youtube.com/@mylifewithMoe
#classicnewfoundland #poutinerâpée #acadiancuisine #heartycomfort #homemadedumplings #familyrecipe #mylifewithmoe #traditionalcooking #chatgpt
Comments