Poutines Rapées are a beloved staple of Acadian and Maritime cuisine, offering a rustic, comforting experience that bridges the gap between savory and sweet. These dumplings are crafted from a unique combination of raw grated potatoes and cooked mashed potatoes, creating a dense, hearty texture that holds together beautifully during the long simmer. The heart of each dumpling is a cube of salty, rendered salt pork, which infuses the potato casing with rich, savory depth as it cooks. While traditionally served as a side dish with butter, they are versatile enough to be enjoyed with a sprinkle of sugar and molasses for a sweet finish. This recipe captures the essence of home-style cooking, perfect for chilly evenings or family gatherings where slow, tender food is the main event.
Poutines Rapees
Description
Poutines Rap&# 195;©es are a beloved staple of Acadian and Maritime cuisine, offering a rustic, comforting experience that bridges the gap between savory and sweet. These dumplings are crafted from a unique combination of raw grated potatoes and cooked mashed potatoes, creating a dense, hearty texture that holds together beautifully during the long simmer. The heart of each dumpling is a cube of salty, rendered salt pork, which infuses the potato casing with rich, savory depth as it cooks. While traditionally served as a side dish with butter, they are versatile enough to be enjoyed with a sprinkle of sugar and molasses for a sweet finish. This recipe captures the essence of home-style cooking, perfect for chilly evenings or family gatherings where slow, tender food is the main event.Ingredients
Directions
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Place the salt pork in a bowl of cold water and soak overnight in the refrigerator to reduce excess saltiness, then drain and cut into 1-inch cubes.
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Peel and grate the 10 raw potatoes finely using a box grater or food processor.
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Place the grated potatoes in a clean cotton dish towel or cheesecloth and squeeze vigorously over the sink to extract as much liquid as possible; the drier the potatoes, the better the dumplings will hold their shape.
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In a large mixing bowl, combine the squeezed grated potatoes with the 4 potatoes that have been previously cooked and mashed.
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Season the potato mixture generously with black pepper (add salt only if the pork was thoroughly desalted, tasting first).
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Divide the potato mixture into 6 equal portions and roll each into a smooth ball.
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Flatten each ball slightly in the palm of your hand, place one cube of salt pork in the center, and fold the potato mixture around it to seal completely, rolling again into a smooth sphere.
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Lightly dust the sealed dumplings in flour to prevent sticking, shaking off any excess.
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Bring a large pot of water to a boil, then reduce to a gentle simmer. Carefully lower the dumplings into the water, ensuring they do not touch each other to prevent sticking.
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Maintain a gentle simmer, skimming any foam that rises to the surface, and cook for 2 to 3 hours until the dumplings are tender and the potatoes are fully cooked through.
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Remove the dumplings with a slotted spoon and serve hot. Enjoy savory with melted butter and pepper, or sweet with a drizzle of molasses and a sprinkle of sugar.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 137.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 2.8g14%
- Cholesterol 45.4mg16%
- Sodium 35.2mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 15.3g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
