Pitepalt

Name: Pitepalt
Total time: 75 min
Yield: 12 servings
Cuisine: Nordic
Ingredients: 1 kg (2.2 lbs) raw starchy potatoes, peeled; 350g (2.5 cups) barley flour (or half barley, half wheat flour); 1 tsp salt; 300g (10 oz) salted pork belly, finely diced; Melted butter and lingonberry jam (for serving)

Hearty potato dumplings from northern Sweden, stuffed with salted pork and simmered until soft — a filling, old-fashioned meal best enjoyed with butter and lingonberries.

75 minutes

Serves 12

Main

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Grate the raw potatoes using the finest shredding disc on a food processor or a box grater. Do not drain the liquid; the potato starch is needed for the dough.

2
In a large bowl, mix the grated potatoes and their liquid with the salt and barley flour. Stir vigorously until a thick, sticky dough forms.
3
Bring a very large pot of heavily salted water to a rolling boil.
4
Wet your hands with cold water to prevent sticking. Take a handful of dough, form a deep well in the center, and fill it with a tablespoon of the raw, diced pork belly.
5
Carefully seal the dough over the pork, rolling it into a smooth, heavy ball about the size of a baseball. Drop immediately into the boiling water.
6
Repeat with the remaining dough. Once all palt are in the pot, reduce the heat to a steady simmer and cook for 45 minutes to ensure the raw pork inside cooks completely. Serve with copious amounts of butter and lingonberry jam.

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