📝 About This Recipe
Hailing from the coastal town of Piteå in Swedish Lapland, Pitepalt is a hearty, rustic treasure that embodies the warmth of Nordic comfort food. These dense, savory potato dumplings are traditionally filled with salty cured pork, creating a perfect balance between the earthy, starchy exterior and the melt-in-your-mouth umami center. Served with a pat of golden butter and tart lingonberry jam, they offer a taste of Arctic tradition that is both filling and deeply satisfying.
🥗 Ingredients
The Dumpling Dough
- 2 lbs Potatoes (starchy variety like Russet or King Edward, peeled)
- 2 cups Barley Flour (provides the traditional dark color and nutty flavor)
- 1.5 cups All-Purpose Flour (plus extra for dusting hands and workspace)
- 1.5 teaspoons Kosher Salt (for the dough)
The Savory Filling
- 10 oz Salt-Cured Pork Belly (finely diced into small cubes)
- 1/2 piece Yellow Onion (very finely minced)
- 1/4 teaspoon Allspice (ground, for a hint of Swedish spice)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Poaching Liquid
- 4-5 quarts Water (enough to fill a large stockpot)
- 2 tablespoons Sea Salt (to ensure the dumplings are seasoned while boiling)
Traditional Accompaniments
- 4 tablespoons Unsalted Butter (melted or served as a cold pat)
- 1/2 cup Lingonberry Jam (for a sweet-tart contrast)
- 1 glass Cold Milk (per person, the classic beverage pairing)
👨🍳 Instructions
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1
Begin by preparing the filling: mix the diced salt-cured pork belly, minced onion, allspice, and black pepper in a small bowl. Set aside to let flavors meld.
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2
Finely grate the raw peeled potatoes using the finest side of a box grater or a food processor with a fine grating disc. The result should be a watery, pulpy consistency.
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3
Place the grated potato pulp in a large mixing bowl. Do not drain the liquid; the starch in the potato juice is essential for the structure of the dumpling.
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4
Gradually stir in the salt, the barley flour, and most of the all-purpose flour. Mix with a sturdy wooden spoon until a thick, tacky, and heavy dough forms.
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5
The dough should be firm enough to shape but still sticky. Avoid adding too much flour, or the palt will become unpleasantly hard once cooked.
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6
Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Once boiling, reduce to a steady simmer.
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7
With floured hands, take a portion of dough roughly the size of a large orange. Flatten it into a thick disc in the palm of your hand.
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8
Place about one tablespoon of the pork filling into the center of the dough disc.
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9
Carefully fold the edges of the dough over the filling, pinching to seal it completely and rolling it gently between your palms to form a smooth, round ball.
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10
Gently lower the dumpling into the simmering water using a slotted spoon. Repeat the process for the remaining dough and filling.
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11
Check the bottom of the pot with a wooden spoon after a few minutes to ensure the dumplings aren't sticking to the base.
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12
Simmer the palt for 45 to 60 minutes. They will float to the surface after about 15-20 minutes, but they require the full hour to cook through the dense potato and flour center.
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13
Once cooked, remove the dumplings with a slotted spoon and drain briefly on a wire rack or plate.
💡 Chef's Tips
Always use raw potatoes for authentic Pitepalt; using boiled potatoes results in 'Kroppkakor,' which is a different southern Swedish dish. If the dough is too sticky to handle, keep a bowl of cold water or extra flour nearby to coat your hands frequently. To test if they are done, remove one and cut it in half; the center should be uniform in color and the pork should be fully rendered. Leftover palt is legendary when sliced and fried in butter the next day until crispy and golden. Don't crowd the pot; if making a double batch, cook them in two separate pots to maintain a steady simmering temperature.
🍽️ Serving Suggestions
Serve hot with a deep 'well' cut into the top of the dumpling to hold a large knob of melting butter. A generous side of wild lingonberry jam is essential to cut through the richness of the pork. Pair with a tall glass of ice-cold whole milk, which is the traditional 'Palt-comatose' beverage of choice. For a modern twist, serve alongside a crisp green salad with a light vinaigrette to refresh the palate. In Piteå, it is often enjoyed with 'smörgåskrasse' (garden cress) sprinkled over the top for a peppery bite.