📝 About This Recipe
Hailing from the rugged landscapes of Northern Sweden, Palt is the ultimate soul-warming comfort food, traditionally crafted from raw grated potatoes and a hearty rye-flour blend. These dense, satisfying dumplings hide a savory treasure of salted pork at their center, creating a perfect balance of earthy starch and rich umami. Served with a pat of melting butter and tart lingonberry jam, it is a culinary journey to a cozy Swedish farmhouse.
🥗 Ingredients
The Dumpling Dough
- 2.2 lbs Starchy Potatoes (Russet or King Edward, peeled)
- 2 cups Barley Flour (Traditional for texture; can substitute with more Rye)
- 1 cup Fine Rye Flour (Adds the signature dark color and earthy flavor)
- 1/2 to 1 cup All-Purpose Flour (As needed to achieve the right consistency)
- 1.5 teaspoons Kosher Salt (For the dough)
The Savory Filling
- 10 oz Salted Pork Belly (Small diced; can use thick-cut bacon if unavailable)
- 1/2 piece Yellow Onion (Finely minced)
- 1/4 teaspoon Allspice (Ground, for a subtle Swedish spice profile)
- 1/2 teaspoon Black Pepper (Freshly ground)
Cooking Liquid & Serving
- 5-6 quarts Water (For boiling)
- 2 tablespoons Salt (For the boiling water)
- 4 tablespoons Salted Butter (Cold, for serving)
- 1/2 cup Lingonberry Jam (Essential for the authentic experience)
- 1 glass Cold Milk (The traditional beverage pairing)
👨🍳 Instructions
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1
Prepare the filling by sautéing the diced pork belly and minced onion in a skillet over medium heat until the pork is rendered and slightly golden but not crispy. Stir in the allspice and black pepper, then set aside to cool completely.
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2
Fill a large, wide stockpot with 5-6 quarts of water and add 2 tablespoons of salt. Bring it to a gentle boil while you prepare the dough.
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3
Finely grate the peeled raw potatoes using the smallest holes of a box grater or a food processor with a fine grating disk. The result should be a watery, pulpy consistency.
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4
Place the grated potatoes in a large mixing bowl. Do not drain the liquid; the starch in the potato water is vital for the binding of the dumpling.
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5
Stir in the 1.5 teaspoons of salt, the barley flour, and the rye flour. Mix with a sturdy wooden spoon until a thick, sticky paste forms.
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6
Gradually add the all-purpose flour, a quarter-cup at a time, until the dough is firm enough to handle with wet hands but still quite tacky. Avoid overworking the dough to prevent it from becoming rubbery.
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7
Set up a bowl of cold water nearby. Wet your hands thoroughly to prevent sticking. Scoop up about a half-cup of dough (roughly the size of a large orange).
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8
Flatten the dough ball in your palm, create a small well in the center, and place about 1 tablespoon of the cooled pork mixture inside.
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9
Carefully fold the edges of the dough over the filling, sealing it completely. Roll it gently between your wet palms to create a smooth, round ball.
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10
Gently lower the dumpling into the boiling water using a wet slotted spoon. Repeat the process for the remaining dough and filling, working in batches if necessary to avoid crowding.
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11
Once the dumplings rise to the surface (usually after 5-10 minutes), reduce the heat to a simmer. Let them cook for 45-50 minutes. They need a long cook time to ensure the raw potato and heavy flours are fully tender.
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12
Remove one dumpling and cut it in half to check for doneness; the center should be uniform in color and the pork hot. Use a slotted spoon to transfer the finished Palt to a warm serving bowl.
💡 Chef's Tips
Use starchy potatoes like Russets; waxy potatoes won't provide the necessary starch to hold the dumpling together. Keep your hands very wet when shaping the dumplings to prevent the sticky dough from clinging to your skin. If the dumplings fall apart in the water, your dough needs more all-purpose flour; test one small ball first before shaping the whole batch. Leftover Palt is legendary when sliced and fried in butter the next day until the edges are crispy. Don't skip the barley flour if you can find it; it provides the authentic 'bite' and rustic texture that defines Pitepalt.
🍽️ Serving Suggestions
Serve hot with a generous knob of salted butter melting over the top. Add a large spoonful of tart lingonberry jam on the side to cut through the richness of the pork. Pair with a tall glass of ice-cold whole milk, the most traditional beverage for this meal. For a modern twist, serve with a side of lightly pickled cucumbers or a crisp green salad. Enjoy as a heavy midday meal, traditionally known in Sweden to induce a 'paltkoma' (palt coma) or food coma.