These dumplings will leave you crawling to your sofa...!
Palt is the Swedish potato dumplings that is made of raw potatoes. I cannot emphasize enough that this dish should not be mistaken with kroppkakor which is another kind of potato dumplings.
I recommend that you have these palt for lunch or dinner as it may be a little too heavy for breakfast or fika!!
Fikadrottning's version of Palt
Makes 4 palt
1 tsp salt
11/4 cup wheat flour or plain flour
(do not use self-raising flour or any flour with raising agents)
some bacon or minced meat (beef or mutton or chicken) or striploin, cubed
1/2 golden onion, finely chopped
water for boiling
salt for the boiling water (same as how you cook your pasta)
lingonberry jam (no other substitute!)
a glass of cold milk
Prepare your boiling water.
Prepare the fillings first by sauteé-ing the chopped onions.
Add your meat. Fry till brown (if you are using beef or mutton).
Peel potatoes, shred them.
Press the shredded potatoes to rid of any juice/liquid using either a sieve or a muslin cloth.
Add the flour into the shredded potatoes. Follow the inner voice to guide you as too how much flour is enough. Mix them well.
Take some of the potatoes onto your palm and roll it into a ball.
Press the center of the ball to make a small well for your meat fillings.
Place some fillings into the well, and roll the whole thing into a ball.
Gently drop the balls into the boiling water. Simmer for 45 minutes to an hour.
Once the dumplings are floating in the pot, the palt is ready to be served.
Remove it from the pot, drain the water and serve it on a plate.
Serve the palt with some creamy butter, lingonberry jam and a glass of cold milk on the side.
REMEMBER....EVERYTHING LAGOM!!! OR ELSE you will suffer from PALT COMA!!