🇸🇪 Sweden recipe
Pitepalt
From the far north of Sweden comes pitepalt, the dense and deeply satisfying potato dumpling of Norrbotten. Unlike kroppkakor, which use a mix of boiled and raw potato, pitepalt is made entirely from raw grated potato mixed with a small amount of flour, producing a darker, denser, more intensely potato-flavored dumpling with a distinctive grey-brown color. Stuffed with salted pork and boiled until tender, then slathered in butter and served with lingonberry jam, they are the ultimate northern Swedish comfort food.
Prep45 mins
Cook45 mins
Serves4
Difficultyhard
Ingredients
- 1.2kg starchy potatoes, peeled
- 150g barley flour or plain flour
- 1 teaspoon salt
- For the filling:
- 300g salted pork belly or lightly cured side bacon, cut into small dice
- 1 medium yellow onion, very finely diced
- ½ teaspoon ground allspice
- ½ teaspoon freshly ground black pepper
- For serving:
- 100g unsalted butter, melted
- Lingonberry jam
- Cold whole milk (optional, for pouring over)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 340
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 12 g
