📝 About This Recipe
Hailing from the rugged landscapes of Norrbotten, Pitepalt is the ultimate Swedish comfort food—a dense, soul-warming potato dumpling that defines Northern culinary heritage. These rustic spheres feature a satisfyingly chewy exterior made from raw grated potatoes and barley flour, concealing a savory, melted center of salted pork. It is a dish that speaks of tradition, cold winters, and the simple joy of a meal that sticks to your ribs.
🥗 Ingredients
The Dumpling Dough
- 1.2 kg Starchy Potatoes (peeled; varieties like King Edward or Russet are best)
- 400 grams Barley Flour (provides the traditional grey color and nutty flavor)
- 150-200 grams All-Purpose Flour (plus extra for dusting hands)
- 1.5 teaspoons Fine Sea Salt
The Savory Filling
- 300 grams Salt-Cured Pork Belly (unsmoked, cut into 1cm cubes)
- 1/2 piece Yellow Onion (very finely minced (optional, for extra flavor))
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Boiling Liquid
- 5 liters Water
- 2 tablespoons Salt (crucial for seasoning the dough during cooking)
Traditional Accompaniments
- 100 grams Salted Butter (melted or served as a cold knob)
- 1 cup Lingonberry Jam (for that essential tart contrast)
- 1 glass Cold Milk (the classic beverage pairing)
👨🍳 Instructions
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1
Begin by preparing the filling: dice the salt-cured pork into small, uniform cubes (about 1cm). If using onion, sauté it briefly with the pork in a skillet until the pork is slightly translucent but not crisp. Season with black pepper and set aside to cool.
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2
Fill a large, wide stockpot with 5 liters of water and 2 tablespoons of salt. Bring to a steady, rolling boil while you prepare the dough.
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3
Finely grate the peeled raw potatoes. You can use the fine side of a box grater or a food processor. If the potatoes are extremely watery, drain them slightly in a sieve, but do not squeeze them dry—you need some moisture for the flour to hydrate.
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4
In a large mixing bowl, combine the grated potatoes and 1.5 teaspoons of salt. Mix well.
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5
Gradually add the barley flour and most of the all-purpose flour. Mix by hand until a thick, tacky, and heavy dough forms. It should be firm enough to shape but still moist; avoid adding too much flour or the dumplings will become rock-hard.
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6
Moisten your hands with cold water or dust them with flour. Take a handful of dough (about the size of a large orange or a baseball) and flatten it into a thick disc in your palm.
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7
Place about a tablespoon of the pork filling into the center of the dough disc.
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8
Carefully fold the edges of the dough over the pork, sealing it completely. Roll it between your palms to form a smooth, round ball. Ensure there are no cracks where the filling can leak out.
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9
Using a large spoon, gently lower the dumpling into the boiling water. Immediately give it a very gentle nudge with the spoon to ensure it doesn't stick to the bottom of the pot.
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10
Repeat the shaping process for the remaining dough and pork. Do not overcrowd the pot; work in batches if necessary.
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11
Once the dumplings rise to the surface (usually after 10-15 minutes), reduce the heat to a simmer. Let them cook for another 45 minutes. This long simmer is essential to cook the raw potato and barley thoroughly.
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12
Use a slotted spoon to remove the Palt from the water. They should look greyish and feel firm to the touch.
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13
Serve immediately while steaming hot. Cut the dumpling open to reveal the pork center, add a generous pat of butter to melt into the middle, and serve with plenty of lingonberry jam.
💡 Chef's Tips
Always use starchy, 'mealy' potatoes; waxy potatoes will result in a gummy, unpleasant texture. If the dough feels too loose to hold its shape, add a bit more all-purpose flour, but remember that the dough firms up significantly during the long boil. Keep a bowl of cold water nearby to dip your hands into while shaping; this prevents the sticky potato starch from clinging to your skin. Leftover Palt are legendary: slice them into thick rounds and fry them in butter the next day until golden and crispy. Don't rush the boiling process; a full 45-60 minutes ensures the dense barley flour is fully hydrated and digestible.
🍽️ Serving Suggestions
Serve with a tall, ice-cold glass of whole milk—the traditional way to balance the saltiness. Add a side of crisp-fried bacon bits if you want even more pork flavor on the plate. A dollop of heavy cream can be served alongside the lingonberries for a richer experience. Pair with a light Scandinavian lager or a crisp apple cider to cut through the density of the dish. For a modern twist, serve with a side of quickly pickled cucumbers (pressgurka) for extra acidity.