Palt

Palt is a cherished traditional Swedish dish, renowned for its hearty, meat-filled potato dumplings, with regional variations offering a variety of flavors. This comforting meal is particularly popular in northern Sweden and is typically enjoyed with butter, lingonberry preserves, and a glass of cold milk.

One notable variation is Blodpalt. This distinctive version incorporates blood (from cattle, pigs, or reindeer) mixed with flour and mashed winter potatoes. The dumplings are then boiled and often served with fried pork, adding a rich and savory dimension to the dish.

Another favorite is Pitepalt, a specialty from the city of Piteå. These dumplings, made with a blend of wheat and barley flour, can be filled with minced meat or left plain, depending on personal preference.

It is important to note that palt differs from kroppkakor, another type of Swedish dumpling made with pre-boiled potatoes. The variations in palt recipes underscore the diverse culinary traditions found in Swedish households, making it a dish with many delightful interpretations.