DISH RESEARCH · Main dish
Palt
Arla’s palt forms twelve potato, wheat-flour and barley-flour dumplings around fried cured pork, boils them in salted water and serves them with diced butter, prepared lingonberries and milk.
About Palt
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Arla presents palt as potato-and-flour dumplings with pork from northern Sweden. This version uses barley flour with wheat flour and encloses a buttery pork filling in twelve balls.
The potatoes are peeled and finely grated, then most of their liquid is squeezed away. They are mixed in a bowl with wheat flour, barley flour and salt to form a supple dough.
The cured side pork is diced and fried in its own two-tablespoon butter portion. Lightly salted water is brought to a boil in a roomy saucepan.
With flour-dusted hands, the dough is shaped into twelve balls. Each is hollowed, filled with about a tablespoon of pork and sealed, then lowered into the boiling water and cooked gently for about forty-five minutes.
The separate serving butter is diced and the palt placed over it. Prepared stirred lingonberries and a glass of cold milk accompany the dumplings.
Ingredients in Palt
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Potatobase
- Wheat flourbinder
- Porkfilling
- Saltseasoning
- Buttertopping
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Sweden
- Cooking traditions
- Swedish