Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• 6 medium potatoes, quartered
• 6 cups cold water
• 4 lbs or 2 skinned eels, cut into 3-inch segments, scored twice
• 1 onion, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour
• 1/2 tsp salt (for the dough)
• 3 tbsp water (for the dough)

Instructions:

Prepare the Eels:

1. Cut the eels into roughly 3-inch pieces.
2. Place the eels in a saucepan and cover with cold water.

Cook the Stew:

3. In a large pot, place the quartered potatoes and cook for about 10 minutes.
4. Add the eels, chopped onion, salt, and pepper. Continue cooking for 15 minutes.

Prepare the Dumplings:

5. In a small bowl, mix the flour and 1/2 tsp salt.
6. Add 3 tbsp water to make a stringy dough.
7. Drop small clumps of the dough into the stew.

Finish Cooking:

8. Let the stew simmer until the dumplings (pasties) are cooked through.