Pitepalt
Pitepalt (see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin. [1]
 | |
| Type | Palt |
|---|---|
| Place of origin | Sweden |
| Region or state | Piteå |
| Main ingredients | Potatoes, wheat or barley flour, salt |
Varieties
This dish has many varieties. Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour. Pitepalt and kroppkaka look quite similar in shape. For kroppkaka, pre-boiled potatoes and wheat flour are used. This gives kroppkaka dumplings a slightly lighter color.[2]
Ingredients
Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon.
Serving
This dish is traditionally eaten with butter and lingonberry jam.
See also
- Baozi (steamed)
- Buuz
- Chuchvara
- Jiaozi (fried)
- Kalduny
- Kartoffelklösse
- Khinkali
- Kreplach
- Mandu
- Manti
- Maultasche
- Momo
- Pelmeni
- Pierogi
- Ravioli
- Shishbarak
- Siopao
- Tortellini
- Vareniki
- Wonton
References
- "Swedish Potato Dumplings, Pitepalt". tasteatlas.com. Retrieved December 1, 2019.
- "Palt och kroppkaka". faktoider.nu. Retrieved December 1, 2019.
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