Mijipjewey Ta'n Wejiaq Apaqtuk

Recipe by Helen Sylliboy – Eskasoni, Unama’ki

Ingredients:

• 4 pieces salt pork, quartered (optional)
• 6 medium potatoes, quartered
• 4 cups cold water
• 2 eels, skinned and cut into 2-inch pieces
• 1 onion, quartered
• 1 tsp salt
• 1/2 tsp pepper

For Dumplings:

• 1/2 cup flour
• 1/2 tsp salt
• 2 tbsp water

Instructions:

Prepare the Salt Pork:

1. Place the salt pork in a pot and cover with cold water.
2. Bring to a boil and cook for 15 minutes to tenderize.

Cook the Potatoes:

3. Peel, wash, and cut the potatoes into quarters.
4. Add the potatoes to the pot and cook for 15 minutes.

Add Eels and Onion:

5. Add the eels, quartered onion, and pepper to the pot.
6. Simmer for 20 minutes.

Prepare Dumplings:

7. In a small bowl, mix the flour, 1/2 tsp salt, and 2 tbsp water to form a dough.
8. Drop small lumps of the dough into the soup.

Simmer and Serve:

9. Simmer the soup for an additional 10 minutes until the dumplings are cooked.