Appetizer: Canada – New Brunswick – Poutine Rapee (Acadian Potato Dumpling)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (900 g) russet potatoes, peeled and divided (see instructions)
- 8 oz (225 g) salt pork or salted pork belly, trimmed and finely diced
- 1 small yellow onion, finely diced, approx. 4 oz (115 g)
- 1 large egg (approx. 50 g)
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus 1 tbsp (15 g) more for boiling water
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) butter for sautéing
- 2 quarts (2 L) water, plus more as needed for boiling
- 4 tbsp (56 g) unsalted butter, melted, for serving
- 1/4 cup (60 ml) pure maple syrup
- 2 tbsp (30 ml) Dijon mustard
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
Dense, dumpling-like potato rounds made from a blend of grated raw and mashed potatoes, each filled with seasoned pork and boiled until tender. Traditionally Acadian, these small dumplings are served warm with butter and a sweet-savory dipping sauce.

Regional Notes:
This New Brunswick Acadian version uses a specific 50/50 blend of grated raw potato and mashed potato to create the characteristic dense, slightly chewy texture, and a simple pork filling (often salt pork) placed in the center before boiling. Unlike generic potato dumplings, the grated-then-squeezed raw potato plus mashed potato method and a pork center are defining Acadian markers.

1. Prepare the mashed potatoes: Cut 1 lb (450 g) of the peeled potatoes into chunks and place in a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well, mash until smooth, season with 1/2 tsp (2.5 g) of the fine salt, and let cool to room temperature.
2. Prepare the grated potatoes: Using the remaining 1 lb (450 g) peeled potatoes, grate them finely on a box grater. Place the grated potato in a clean kitchen towel or several layers of cheesecloth and squeeze out as much liquid as possible (reserve or discard the drained liquid). Transfer the squeezed grated potato to a large bowl.
3. Make the pork filling: In a small skillet over medium heat, melt 1 tbsp (15 ml) butter. Add the diced salt pork and the diced onion and cook until the pork is rendered and the onion is soft and lightly browned, about 6–8 minutes. Taste and add a little black pepper if desired. Remove from heat and let cool. If there is excess fat, drain most of it off and reserve a teaspoon to brush dumplings later if desired.
4. Combine potato mixture: Add the cooled mashed potato, the egg, 2 tbsp (16 g) flour, 1/2 tsp (2.5 g) salt, and 1/2 tsp (1.5 g) black pepper to the bowl with the squeezed grated potato. Mix until a pliable, slightly sticky dough forms. If the mixture feels too wet, add up to 1 more tablespoon (8 g) flour; if too dry, wet your hands slightly while shaping.
5. Shape dumplings with filling: Lightly wet your hands. Take about 2 tbsp (30–35 g) of the potato mixture and flatten it in your palm to form a small disk. Place about 1 tsp (5–7 g) of the cooled pork-onion filling in the center, then fold and seal the potato around the filling to form a smooth ball about 1.75–2 inches (4–5 cm) diameter. Repeat to make approximately 12 dumplings (about 2 per serving).
6. Cook dumplings: Bring 2 quarts (2 L) of lightly salted water (use 1 tbsp / 15 g salt) to a gentle simmer in a large pot. Lower the heat so the water is barely simmering (not a rolling boil). Carefully add the dumplings, a few at a time, and simmer gently, uncovered, for 45–60 minutes until the dumplings are firm, cooked through, and slightly translucent in places. Test one by cutting in half to ensure the center is hot and the potato is set.
7. Drain and rest: Using a slotted spoon, transfer cooked dumplings to a tray and let rest 3–5 minutes so they firm slightly. Keep warm.
8. Make the dipping sauce: Whisk together 1/4 cup (60 ml) maple syrup and 2 tbsp (30 ml) Dijon mustard with a pinch of salt in a small bowl.
9. Serve: Halve each dumpling or leave whole for guests to pick up. Drizzle melted butter (4 tbsp / 56 g) over the dumplings or serve on the side with the maple-mustard dip. Garnish with chopped parsley if desired. Serve as an appetizer—plan on 2 dumplings per person.