Side Dish: Canada – Nova Scotia – Acadian Fricot Dumplings

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 2 lb (900 g) starchy potatoes (russet or Yukon Gold), peeled and divided: 1 lb (450 g) for boiling/mashing and 1 lb (450 g) for grating
- 1 tbsp (15 g) unsalted butter, softened
- 1 large egg, approx. 50 g, beaten
- 3/4 cup (90 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine salt, plus more for boiling water
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) milk or reserved potato liquid, as needed to adjust dough
- 1 tbsp (15 ml) unsalted butter or 1 tbsp (15 ml) vegetable oil, for finishing
- 2 tbsp (8 g) chopped fresh parsley, optional, for garnish
- If not cooking them directly in fricot: 6 cups (1.4 L) simmering chicken or vegetable broth or salted water for poaching

Instructions

Short Description:
Light, rustic potato dumplings made from a mix of grated raw and mashed cooked potatoes, traditionally dropped into fricot (Acadian stew) or simmered in broth so they absorb the stew's flavor. They are tender inside with a slightly textured exterior from the grated potatoes.

Regional Notes:
This Acadian Nova Scotia version uses a distinctive combination of grated raw potato and mashed potato in the dumpling dough, which gives a soft interior and a slightly chewy, textured surface after simmering in the fricot. Unlike some other potato dumplings that rely only on mashed potato or only on flour, these are purposefully made to cook directly in the stew or in a light broth so they soak up savory flavors.

1. Prepare the potatoes: Cut the 1 lb (450 g) designated for mashing into even chunks and place in a saucepan with cold water and a pinch of salt. Bring to a boil, then simmer until tender, about 12–15 minutes. Drain well and return to the pan.
2. Mash the boiled potatoes: Off heat, mash the cooked potatoes with 1 tbsp (15 g) butter until smooth. Spread on a plate or shallow pan to cool slightly while you prepare the grated potatoes.
3. Grate and drain raw potatoes: Using a box grater, grate the remaining 1 lb (450 g) potatoes. Place the grated potato in a clean kitchen towel or cheesecloth and squeeze firmly over a bowl to remove excess liquid. Reserve 1–2 tbsp (15–30 ml) of the liquid if desired to thin the dough later.
4. Combine dough: In a large bowl, mix the mashed potato and the squeezed grated potato. Add the beaten egg, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 3/4 cup (90 g) flour. Stir gently until a soft, slightly sticky dough forms. If the dough seems too dry, add up to 2 tbsp (30 ml) milk or reserved potato liquid; if too wet, sprinkle in a little more flour. The dough should hold together when shaped but remain tender.
5. Shape dumplings: Lightly flour your hands and pinch off portions of dough about 1 1/2 in (3–4 cm) wide — roughly walnut-sized — and roll gently into balls or slightly oval shapes. Place on a lightly floured tray as you work.
6. Cook in fricot or broth: If you have a simmering fricot (Acadian stew) ready, reduce it to a gentle simmer (not a rolling boil) and drop the dumplings into the liquid in batches so they do not overcrowd. Cover the pot and simmer gently for 10–12 minutes, until the dumplings are puffed and cooked through. If not using fricot, bring the broth or salted water to a gentle simmer and cook dumplings the same way.
7. Finish and serve: Remove dumplings with a slotted spoon, drain briefly, and toss with 1 tbsp (15 ml) butter or oil and chopped parsley, if using. Serve warm as a side alongside fricot or roasted meats, spooning some stew or gravy over the dumplings so they soak up flavor.