Palt
A Swedish potato dumpling with a pork filling, best served with butter, lingonberry jam, and a glass of cold milk on the side.
Equipment
- grater
- Large pot
Ingredients
Palt Filling
- 1.5 lbs pork belly fresh or cured
- 4 oz braunschweiger or pork pate
Palt Dough
- 3 lbs potatoes
- 3 cups flour
- 2 tbsp salt
Lemon Ginger Beet Jam (Optional)
- 3 beets
- 1 lemon
- 1 cup sugar
- ⅛ cup ginger diced
Instructions
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.
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.
Lemon Ginger Beet Jam (Optional)
- 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!
Nutrition
Calories: 1420kcalCarbohydrates: 114gProtein: 34gFat: 91gSaturated Fat: 33gCholesterol: 122mgSodium: 3579mgPotassium: 1820mgFiber: 11gSugar: 1gVitamin A: 17IUVitamin C: 39mgCalcium: 125mgIron: 16mg
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