Calgary-based chef, JP Pedhirney, Executive Chef Bridgette Bar, shares his Rioja-inspired recipe for Acadian Potato & Pork Dumplings as the perfect paring with Montecillo Reserva. This dish features Canadian bacon and ground pork shoulder combined with classic Spanish ingredients of smoked paprika, red chili and tomatoes. The richness of these meats pair exceptionally well with the smoothness, structure and tannin of the wine.
This Rioja-Style Acadian Potato & Pork Dumplings recipe is a Canadian adaptation of the classic Potatoes with Chorizo recipe originally developed for Montecillo by famed restaurant Cachetero. Cachetero is one of the longest-standing family restaurants in La Rioja and in Spain. For the original Cachetero recipe, please see our blog post here.
Pork in just about any form is a match made in heaven for Montecillo Reserva and our Canadian version of a classic Rioja dish is no exception. With the help of a simple potato ricer, you can master this recipe quite easily and celebrate the Rioja region at home with a glass of Montecillo Reserva!
Rioja-Style Acadian Potato and Pork Dumplings
Recipe makes 20 dumplings.
1 cup smoked Canadian bacon, finely diced
1 lb ground pork shoulder
1 tbsp kosher salt
1 tsp smoked paprika
1 tsp freshly ground black pepper
1 tbsp cold water
2 lbs medium yellow-fleshed potatoes, peeled and cut into thirds
12 cups cold water
3 tbsp kosher salt
4 egg yolks
1 ½ cups all-purpose flour, divided
- Combine Canadian bacon, ground pork shoulder, salt, paprika, black pepper and water in a stainless-steel bowl. Set aside in the fridge until the dough is ready.
- To prepare the potato dough, place potatoes in a 4L pot of water. Add salt and boil potatoes until tender.
- Once potatoes are fully cooked, strain the water and allow potatoes to cool for 5 minutes. Put potatoes through a potato ricer.
- While potatoes are still warm, add egg yolks and 1 ¼ cup flour. Fully incorporate ingredients to form a dough, being careful not to overwork it.
- Take 2 tbsp of dough and roll in hands to form a ball. Press the ball into flat disc, about ½ cm thick.
- Take 1 tbsp of meat mixture and place in the centre of the dough disc.
- Fold the dough up and over the meat mixture, making sure the dough completely covers all of the meat. Gently roll into balls.
- Place dumplings onto a light layer of the remaining ¼ cup of flour on a baking sheet. Cover with a tea towel and refrigerate until you are ready to cook them. They can be made one day in advance.
- When ready to use, bring a large pot of water to a boil, add pre-rolled dumplings and cook for seven minutes.
1 cup smoked Canadian bacon, cut into one inch cubes
1 tbsp grapeseed oil
1 cup finely diced Spanish onion
4 cloves of garlic, thinly sliced
½ cup Montecillo Reserva
3 cups crushed tomatoes
1 tsp red chili finely diced
1 ½ tbsp smoked paprika
1 bay leaf
1 tbsp kosher salt
- In a large heavy bottom sauce pot, sweat the Canadian bacon in grapeseed oil until crispy and all the fat is rendered.
- Add diced onion and garlic and cook on low heat until tender.
- Add red wine and simmer for one minute.
- Add crushed tomatoes, red chili, smoked paprika, bay leaf and salt. Simmer on low for 20 minutes.
Crispy Shallots (Optional)
Slice two shallots paper thin. Sautée in grapeseed oil in frying pan on low heat until crispy.
Remove dumplings from boiling water and add to simmering tomato sauce. Serve with a drizzle of Spanish olive oil and crispy shallots, if desired.
Pairs well with the spicy notes and elegant tannins found in a glass of Montecillo Reserva.
Recipe courtesy of Chef JP Pedhirney, Executive Chef Bridgette Bar