Pitepalt

Swedish potato dumpling

Pitepalt

Pitepalt.jpg
Pitepalt
Alternative names
Type	Dumpling
Course	Main course
Place of origin	Sweden
Region or state	Norrbotten County
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Pitepalt is a traditional Swedish dish originating from the region of Norrbotten County. It is a type of dumpling made primarily from potato and barley flour, and often filled with pork.

Ingredients

The main ingredients of Pitepalt include:

• Potato: Typically grated or mashed.
• Barley flour: Used to bind the potato mixture.
• Pork: Often used as a filling, usually salted or smoked.

Preparation

The preparation of Pitepalt involves several steps:

• 1. Grate or mash the potato.
• 2. Mix the grated potato with barley flour to form a dough.
• 3. Shape the dough into small balls and create a cavity in the center.
• 4. Fill the cavity with pieces of pork.
• 5. Seal the dumplings and boil them in salted water until they float to the surface.

Serving

Pitepalt is traditionally served hot, often accompanied by butter and lingonberry jam. It is a hearty dish commonly enjoyed during the colder months.

Cultural significance

Pitepalt holds a special place in the culinary traditions of Norrbotten County. It is similar to other Swedish dumplings like kroppkakor and kams, but is distinguished by its use of barley flour and the specific method of preparation.

See also

• Swedish cuisine
• Kroppkakor
• Kams
• Dumpling

• 
  Pitepalt