Name: Pitepalt
Prep time: 30 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Swedish Cuisine
Ingredients: 1.5 lbs pork belly fresh or cured; 4 qty ounces of braunschweiger or pork pate; 3 lbs potatoes; 3 cup flour; 2 tbsp salt; 2 qty beets; 1 qty lemon; 1 cup sugar; 0.125 cup ginger diced

These potato dumplings are a favorite in northern Sweden because they are full and comforting. Grated potatoes and flour are combined to form a dough that resembles gnocchi. A hole is then punched in the center and packed with diced or minced pork belly seasoned with herbs and pepper. The dumplings are then cooked until they float to the top, scraped out, and served hot with butter, additional salty, crispy pig belly, and sweet and tart lingonberry jam.

Pitepalt

To make the palt filling, skin and cube the pork belly. Add some salt (not the 2 tbsp). Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.

To make the palt dough, fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.

Peel the potatoes, grate them, and drain most of the liquid.

Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.

Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.

Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.

Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.

To make the lemon, ginger , beet jam, peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.

Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.

Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon. Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.

Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

Pitepalt

Ingredients

Directions

Reviews ( 0 )

Useful links

Recipes