Swedish
Palt
A northern Swedish potato dumpling made from raw grated potatoes and flour, filled with salty cured pork. It is served hot with melted butter and lingonberry jam, just as it is eaten in homes around Norrland.
Watch it madeRobbaz · 7:32
Ingredients
- Starchy potatoes, peeled600g
- All-purpose wheat flour100g
- Barley flour50g
- Fine salt1 tsp
- Rimmat fläsk or salt-cured pork belly, diced small125g
- Water, for boiling2 liters
- Salt, for boiling water1 tbsp
- Butter, melted, for serving40g
- Lingonberry jam, for serving4 tbsp
Method
- Bring 2 liters of water and 1 tablespoon salt to a gentle boil in a wide pot.
- Finely grate the peeled raw potatoes into a bowl, keeping the potato liquid and starch.
- Stir the fine salt into the grated potatoes.
- Mix in the wheat flour and barley flour gradually until you have a thick, sticky dough that can just hold its shape.
- Wet your hands with cold water and divide the dough into 4 equal portions.
- Flatten one portion in your palm, place a spoonful of diced cured pork in the center, and fold the dough around it to seal completely.
- Shape into a round dumpling and repeat with the remaining dough and pork.
- Lower the palt carefully into the simmering salted water and loosen them gently from the bottom with a spoon.
- Simmer uncovered, without a rolling boil, for 45 to 50 minutes, until the dumplings are firm and the pork filling is cooked through.
- Lift the palt out with a slotted spoon and let them drain briefly.
- Serve hot, split open or whole, with melted butter spooned over and lingonberry jam alongside.
Common questions
Can I substitute the rimmat fläsk with something else?
Yes. Salt-cured pork belly gives the most authentic flavor, but diced bacon, pancetta, or unsmoked salt pork work well. If using bacon, choose a fattier cut and keep the filling small so it doesn’t leak.
How do I know when the palt is done cooking?
Simmer them 45 to 50 minutes at a gentle pace. They should feel firm when lifted and hold together without a raw, sticky center. Cut one open to check that the potato dough is cooked through and the pork is hot.
What are the most common mistakes when making palt?
Using a rolling boil can break them apart. Too much flour makes them dense, while too little makes them fall apart. Also avoid squeezing out the potato liquid; the starch helps bind the dough.
Can I make palt ahead of time or store leftovers?
Cooked palt keeps well in the fridge for up to 3 days. Reheat gently in simmering water, in a steamer, or in a covered pan with a little butter. Uncooked dough is best used immediately, not held.
What is the best way to serve palt?
Serve hot with melted butter and lingonberry jam, which balances the salty pork and dense potato dough. A little extra butter on top is traditional. They’re filling on their own, but cabbage or pickled vegetables also fit well.