Poutine Râpée is a cherished dish rooted in Acadian culinary heritage, especially popular in the Canadian province of New Brunswick. Unlike the more commonly known Quebecois poutine—which features fries, cheese curds, and gravy—Poutine Râpée is a hearty potato dumpling filled with salted pork, slow-cooked for hours to achieve a rich, comforting texture and flavor.
If you’re looking to explore traditional Canadian recipes or delve into the distinct tastes of Acadian cuisine, this Poutine Râpée recipe is an excellent place to begin. With a simple ingredient list and a technique passed down through generations, this dish not only satisfies the appetite but also offers a window into the culinary legacy of Atlantic Canada.
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What Is Poutine Râpée?
Poutine Râpée is a potato-based dumpling that combines both grated raw potatoes and seasoned mashed potatoes. The mixture is carefully formed into a ball and then stuffed with cubes of salted fatty pork, which brings intense flavor and juiciness to the dish. Each dumpling is boiled in salted water for up to three hours, resulting in a dense, filling meal traditionally enjoyed hot with butter, molasses, or mustard.
Despite being a regional favorite, Poutine Râpée is rarely seen outside of New Brunswick. For those lucky enough to taste it, it’s often a nostalgic dish, recalling family gatherings and festive occasions.
Ingredients for Poutine Râpée
This recipe yields 6 hearty poutines. Here’s what you’ll need:
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1 lb fatty salt pork
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10 medium raw potatoes
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4 medium potatoes, cooked and mashed
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Salt and pepper to season mashed potatoes
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White flour (for coating)
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Water and salt (for boiling)
Note: You can scale this recipe based on how many dumplings you’d like to make.
Step-by-Step Instructions
1. Prepare the Salted Pork
Soak the salted pork in cold water overnight. This step is essential to reduce the intense saltiness. After soaking, rinse the pork well and cut it into small cubes, around 1 tablespoon per poutine. The pork should be fatty, as this fat will render during cooking and infuse the dumpling with deep flavor.
2. Cook and Season Mashed Potatoes
Boil 4 peeled potatoes until soft. Mash them and season well with salt and pepper. This forms the smooth base that complements the grated raw potatoes, offering a balance in texture.
3. Grate and Drain Raw Potatoes
Peel the 10 raw potatoes and finely grate them. Place the grated potatoes into a clean kitchen cloth or cheesecloth and squeeze tightly to remove as much moisture as possible. This step is crucial—excess water will make the mixture too soft to shape.
4. Combine Potato Mixture
Mix the grated potatoes with the mashed potatoes in a large bowl. Add additional salt and pepper if needed. The consistency should be firm enough to shape but still moist.
5. Form the Dumplings
Take a handful of the potato mixture and form it into a ball. Use your thumb to make a hollow in the center and place a tablespoon of cubed salted pork inside. Carefully seal the dumpling, ensuring the pork is fully enclosed. Roll each ball in a little white flour to help it hold its shape during cooking.
6. Cook the Poutines
Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water. Reduce heat to a steady simmer and cook the dumplings for 2–3 hours. Ensure they do not stick to the bottom of the pot by occasionally stirring gently with a wooden spoon.
Serving Suggestions
Poutine Râpée is best enjoyed hot and fresh from the pot. Traditional accompaniments include:
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Butter, salt, and pepper – the most common way to enjoy them.
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Molasses or brown sugar – for a sweet contrast to the savory pork.
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Mustard – adds a zesty punch that balances the richness of the pork.
Some Acadian families even serve them as a dessert, using a drizzle of maple syrup or fruit preserves.
Tips & Storage
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Preservation: Leftover poutines can be wrapped tightly and refrigerated for up to 3 days. They may be reheated by steaming or microwaving.
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Freezing: For longer storage, freeze the cooked dumplings individually. Reheat them by steaming or boiling from frozen.
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Pork alternatives: You may substitute the salt pork with smoked meat or bacon, though it will alter the flavor profile.
🇨🇦 A Slice of Acadian Heritage
Poutine Râpée is more than just a meal—it’s a symbol of Acadian perseverance and culinary ingenuity. Made from simple ingredients like potatoes and pork, it showcases how traditional communities turned humble staples into satisfying, flavorful dishes.
Whether you’re trying it for the first time or reconnecting with your roots, Poutine Râpée is a dish that brings people together and tells a story of Atlantic Canada’s rich cultural tapestry.
