Poutine râpée

Adapted from Practically Edible and Acadian Genealogy: Acadian Recipes

Poutine râpée is an Acadian boiled dumpling, made from grated and mashed potato, with pork in the center. They can be eaten savoury in a soup, or with butter, salt and pepper, mustard, or ketchup; or sweet with brown sugar, maple syrup, cranberry sauce, fruits, sugar, or molasses. Day old dumplings can be sliced and fried in butter.

The ratio is 2 parts raw to 1 part boiled potato.

Variation: Add salt, baking powder, and flour to the grated potatoes. Steam in a large cotton bag.

1/2 pound (250 g.) fatty salt pork
10 potatoes, raw, grated
5 potatoes, boiled, mashed (no butter or milk)
salt and pepper
flour

Soak the salted pork overnight to remove the excess salt. Cut into cubes.

Grate the uncooked potatoes and extract the water by putting them in a cotton bag and squeezing vigorously. Mix the grated potatoes with the mashed potatoes. Add salt and pepper to taste.

Roll the potato mixture into balls about the size of a large orange, make a hole in the center with your thumb, and add a tablespoon of the cubed salted pork. Close the hole, roll the poutine in white flour, then gently lower into a large pot filled with boiling salt water.

Simmer for 2 to 3 hours.