Jun 09 2026
Restaurants›Moxies Orleans Restaurant›Poutine Recipe

Poutine Recipe

Inspired by Moxies Orleans Restaurant
Time1h 30m
Serves4

Fresh cut fries, hot beef gravy, cheese curds, chives pork dumplings, chili ponzu, fresh mango salsa

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Ingredients

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Fries

Beef Gravy

Cheese Curds

Chives Pork Dumplings

Chili Ponzu Sauce

Fresh Mango Salsa

Method

Fries

  1. 1

    Prepare the potatoes

    Peel the potatoes (optional) and cut them into 1/4-inch thick sticks. Soak in cold water for at least 30 minutes, then drain and pat dry thoroughly with paper towels.

  2. 2

    Fry the potatoes

    Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

  3. 3

    Second fry for crispiness

    Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2–3 minutes until golden and crispy. Drain and season with salt.

Beef Gravy

  1. 4

    Make a roux

    In a saucepan, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes to form a roux.

  2. 5

    Add the liquids

    Gradually whisk in the beef broth, then add Worcestershire sauce, salt, and pepper. Simmer for 5–7 minutes until thickened. Keep warm.

Cheese Curds

  1. 6

    Keep cheese curds refrigerated until ready to assemble. Bring to room temperature before serving to ensure they soften slightly in the heat of the gravy.

Chives Pork Dumplings

  1. 7

    Make the filling

    In a bowl, combine ground pork, garlic, ginger, soy sauce, sesame oil, and chopped chives. Mix well until fully combined.

  2. 8

    Fill the dumplings

    Place 1–2 tsp of filling in the center of each dumpling wrapper. Moisten the edges with water, fold over, and pleat to seal.

  3. 9

    Pan-fry the dumplings

    Heat 2 tbs of vegetable oil in a skillet over medium heat. Add dumplings and fry for 2 minutes until bottoms are golden. Add 1/4 cup water, cover, and steam for 5–6 minutes until cooked through. Remove and keep warm.

Chili Ponzu Sauce

  1. 10

    In a small bowl, whisk together ponzu sauce, chili garlic sauce, and lime juice. Set aside for serving with dumplings or drizzling.

Fresh Mango Salsa

  1. 11

    In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and refrigerate until ready to use.

Assembly

  1. 12

    Assemble the poutine

    On a serving plate, layer fresh hot fries. Sprinkle cheese curds evenly on top. Ladle hot beef gravy over to melt the curds slightly.

  2. 13

    Add dumplings and toppings

    Top with warm chives pork dumplings. Drizzle with chili ponzu sauce and spoon fresh mango salsa over the top. Serve immediately.

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