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    Home / Quebec Kitchen / Poutine Râpée

    Poutine Râpée

    Poutine Rapee recipe: Acadian potato dumplings hiding a cube of salted pork inside, boiled low and slow until silky and tender – rustic Quebec comfort food.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 Quebec KitchenCategory
    ☆☆☆☆☆No ratings yet
    Poutine râpée, Acadian potato dumplings with a salted pork filling, butter and molasses

    Poutine râpée is a beloved Acadian dish that shares only a name with the famous fries-and-gravy poutine. For generations, families grated potatoes, squeezed them dry, and wrapped them around a seasoned cube of salted pork, then simmered the dumplings for hours until they swelled into tender, golden orbs — a filling meal born of frugality.

    What makes it great is that soft, almost silky potato shell with its hidden pocket of savory, salty pork in the center — so simple and so satisfying. It’s traditionally served with butter, a sprinkle of salt and pepper, and often a little maple syrup or molasses on the side.

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    Step by stepInstructions

    1. Peel the potatoes and grate half of them finely; boil the other half until tender, then drain and mash them well.
    2. Combine the grated and mashed potatoes in a large bowl, wrap the mixture in a clean towel, and squeeze out as much liquid as you possibly can.
    3. Season the potato mixture with salt and pepper and stir in the grated onion if using.
    4. With wet hands, shape the potato mixture into 12 balls, pressing a cube of salt pork into the center of each and sealing it completely.
    5. Drop the dumplings into a large pot of gently simmering salted water and cook for 2 to 3 hours, until they are tender and cooked through.
    6. Serve hot with butter, salt, pepper, and a drizzle of maple syrup or molasses on the side.

    💡 Chef tips & storage

    The potatoes must be squeezed very dry — wrap the grated potato in a clean towel and wring it out — or the dumplings won't hold together. Boil them gently at a low simmer for at least 2 hours so they cook through without bursting. Serve hot with butter, salt, pepper, and molasses or syrup.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryQuebec Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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