Palt – potato dumplings filled with salted pork, with lingonberries
Pitepalt from Norrbotten: boiled dumplings of raw grated potato and flour with salted pork belly in the middle, served with melted butter and lingonberry jam – and a glass of cold milk. Blodpalt, kams and paltbröd are close relatives. Leftover palt is good sliced and fried in butter the next day.
- 1 h 35Time
- 49 minHands-on
- 4Portions
- ≈ 20 krper portion
- 810kcal per portion
Ingredients for 4 portions
- 1 kgPotato, floury
- 4 dlPlain flour
- 1 ½ tspSalt
- 200 gSalted pork belly, in small dice
On the side
- 80 gButter, melted
- 2 dlLingonberry jam
Method
- Put a large pot of salted water on to boil – use two pans if the palt won't fit in one. Peel the potatoes and grate them finely.
- Put the grated potato in a clean tea towel and squeeze out as much liquid as you can.
- Mix the potato with the salt and most of the flour into a fairly firm dough, adding more flour if it is sticky.
- Cut the pork into small dice.
- Divide the dough into 12 pieces. With floured hands, make a hollow in each, add a generous spoonful of pork, pinch the edges together and roll into round balls.
- Lower the palt into the boiling water one at a time and stir gently so they don't stick to the bottom. Simmer uncovered for 45–60 minutes.
- Melt the butter in a small pan.
- Lift out the palt with a slotted spoon and serve with the melted butter and lingonberry jam.
The cost is estimated from Swedish grocery prices.
