Pitepalt: Difference between revisions
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Pitepalt is traditionally served hot, often accompanied by [[butter]] and [[lingonberry]] jam. It is a hearty dish commonly enjoyed during the colder months. | Pitepalt is traditionally served hot, often accompanied by [[butter]] and [[lingonberry]] jam. It is a hearty dish commonly enjoyed during the colder months. | ||
==Cultural | ==Cultural significance== | ||
Pitepalt holds a special place in the culinary traditions of [[Norrbotten County]]. It is similar to other Swedish dumplings like [[kroppkakor]] and [[kams]], but is distinguished by its use of [[barley flour]] and the specific method of preparation. | Pitepalt holds a special place in the culinary traditions of [[Norrbotten County]]. It is similar to other Swedish dumplings like [[kroppkakor]] and [[kams]], but is distinguished by its use of [[barley flour]] and the specific method of preparation. | ||
Revision as of 23:11, 11 January 2025
Swedish potato dumpling
| |
| Pitepalt | |
| Alternative names | |
| Type | Dumpling |
| Course | Main course |
| Place of origin | Sweden |
| Region or state | Norrbotten County |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Pitepalt is a traditional Swedish dish originating from the region of Norrbotten County. It is a type of dumpling made primarily from potato and barley flour, and often filled with pork.
Ingredients
The main ingredients of Pitepalt include:
- Potato: Typically grated or mashed.
- Barley flour: Used to bind the potato mixture.
- Pork: Often used as a filling, usually salted or smoked.
Preparation
The preparation of Pitepalt involves several steps:
- 1. Grate or mash the potato.
- 2. Mix the grated potato with barley flour to form a dough.
- 3. Shape the dough into small balls and create a cavity in the center.
- 4. Fill the cavity with pieces of pork.
- 5. Seal the dumplings and boil them in salted water until they float to the surface.
Serving
Pitepalt is traditionally served hot, often accompanied by butter and lingonberry jam. It is a hearty dish commonly enjoyed during the colder months.
Cultural significance
Pitepalt holds a special place in the culinary traditions of Norrbotten County. It is similar to other Swedish dumplings like kroppkakor and kams, but is distinguished by its use of barley flour and the specific method of preparation.
See also
