Palt

Dumplings made from raw grated potatoes and barley or rye flour, filled with bacon and cooked in boiling water. A traditional dish from Gotland, with a dense, soft texture, served with melted butter and lingonberry jam.

1 h 40
4 servings
Medium
Budget-friendly
🇸🇪 Sweden

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Ingredients

Spices & seasoning

White pepper

Nutrition facts

736 kcal per serving

Protein: 26 g
Carbohydrates: 110.1 g
of which sugars: 3.6 g
Fat: 17.9 g
Fiber: 10.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the potatoes and grate them finely, ideally by hand or in a food processor.
Drain the grated pulp by squeezing it in a clean cloth to remove as much water as possible.
Mix the pulp with the flours and salt to get a soft, smooth dough.
Fry the bacon in a dry pan until crispy, then set it aside.
Shape balls of dough the size of your fist, make a hole in the center and fill them with bacon.
Close the balls by rolling them between your hands so the bacon is well enclosed.
Bring a large pot of salted water to a boil, add the palt and let them simmer for 50 to 60 minutes.
Drain them and serve hot with melted butter and lingonberry jam.