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 edit
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 edit
Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon.[citation needed]
Serving edit
This dish is traditionally eaten with butter and lingonberry jam.[citation needed]
See also edit
- Baozi (steamed)
- Buuz
- Chuchvara
- Jiaozi (fried)
- Kalduny
- Kartoffelklösse
- Khinkali
- Kreplach
- Mandu
- Manti
- Maultasche
- Momo
- Pelmeni
- Pierogi
- Ravioli
- Shishbarak
- Siopao
- Tortellini
- Vareniki
- Wonton
References edit
- ^ "Swedish Potato Dumplings, Pitepalt". tasteatlas.com. Retrieved December 1, 2019.
- ^ "Palt och kroppkaka". faktoider.nu. Retrieved December 1, 2019.