Poutine Râpée

Ingredients

• •4 lb russet potatoes, peeled (divided)
• •0.5 lb ground pork
• •1 medium yellow onion, finely diced (divided)
• •0.5 tsp dried summer savory
• •1.5 tsp salt
• •0.5 tsp black pepper
• •2 tbsp butter, to serve
• •as desired molasses or maple syrup, to serve (optional)

Directions

1. 1Cook half the potatoes whole in boiling salted water for 20 minutes until tender; drain and mash until completely smooth, then let cool.
2. 2Grate remaining raw potatoes finely and squeeze out as much liquid as possible through a clean kitchen towel.
3. 3Combine mashed potatoes and squeezed raw potatoes in a large bowl with 1 tsp salt until a pliable dough forms.
4. 4Mix ground pork with half the diced onion, savory, remaining salt, and pepper in a small bowl to make the filling.
5. 5Bring a large pot of salted water to a gentle boil with remaining diced onion added.
6. 6With wet hands, shape a tennis-ball-sized portion of potato dough into a flat disc, place 2 tbsp pork filling in the centre, then enclose and shape into a smooth round dumpling.
7. 7Gently lower dumplings into the simmering water — do not boil rapidly — and cook for 45–50 minutes until firm throughout.
8. 8Remove with a slotted spoon, top with a knob of butter, and serve with molasses on the side for a traditional sweet-savoury finish.

💡 The combination of mashed and raw grated potato is essential for the correct dense-yet-smooth texture; skipping either type will result in the dumpling falling apart or being gummy.

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