Palt
Embrace the comforting flavors of Scandinavia with *Palt*, a traditional Swedish potato dumpling recipe that’s rich in history and flavor. Made from starchy grated potatoes combined with flour and a hint of salt, these hearty dumplings are filled with savory smoked bacon or salted pork, creating a deliciously satisfying bite every time. Gently simmered until tender, Palt is best served warm, drizzled with melted butter and paired with the sweet-tart contrast of lingonberry jam. Perfect for cozy family dinners or as a unique addition to your culinary repertoire, this dish brings rustic charm to the table. Whether you’re drawn to its simple ingredients or the balance of textures and flavors, Palt is a must-try for fans of traditional comfort foods.
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Recipe Information
Ingredients
- 6 large Raw starchy potatoes
- 2.5 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Baking powder (optional)
- 8 ounces Smoked bacon or salted pork
- 4 tablespoons, for serving Butter
- 0.5 cups, for serving Lingonberry jam
Instructions
Peel and grate the raw potatoes into a large mixing bowl. Use a fine grater for the best texture.
Using a clean kitchen towel or cheesecloth, squeeze the grated potatoes to remove excess liquid. Discard the liquid.
In the same bowl, combine the grated potatoes with the flour, salt, and baking powder (if using). Mix until a sticky dough forms.
Slice the bacon or salted pork into small cubes. These will serve as the filling for the dumplings.
With wet hands, take a handful of the potato dough and flatten it into a disc (approximately 3 inches in diameter). Place a few pieces of bacon in the center, then fold the edges of the dough over the filling to form a ball. Ensure the filling is fully enclosed so it doesn’t leak during cooking. Repeat until all the dough is used.
Bring a large pot of salted water to a gentle boil.
Carefully drop the dumplings into the boiling water. They may sink at first but will float to the top as they cook. Make sure the pot doesn’t become overcrowded; cook in batches if necessary.
Simmer the dumplings for 30-35 minutes, ensuring they are cooked through. Test one dumpling by cutting it in half; the dough should be firm and no longer raw.
Remove the dumplings with a slotted spoon and place them on a serving dish.
Serve the palt immediately with melted butter and a generous scoop of lingonberry jam on the side. Enjoy!
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 9697 mg | 422% | |
| Total Carbohydrate | 627.8 g | 228% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 71.1 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 9266 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
