Palt

Type of dumpling from Sweden

This article is about a Swedish type of dumpling. For the village in Austria, see Furth bei Göttweig.

Palt

Palt with butter and lingonberry jam

Place of origin| Sweden
Variations| Blodpalt, pitepalt

* Media: Palt

Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side.

Butter prepared in a stack to serve on palt

## Variations

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Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food.

Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed up with flour where the most commonly used are rye, wheat and/or barley. After allowed to swell over night, mashed winter potatoes are added. The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year.

Pitepalt dumpling

Pitepalt is a potato palt and the speciality of the city of Piteå, though variants are eaten in the whole country. This Swedish dish has almost as many variants as households in Piteå, but they have in common a mix of wheat and barley flour (whereas other variants of potato palt may use other flours such as rye, or exclude the barley), and can have either other filling than pork, like minced meat, or none at all, then referred to as flatpalt.

All palt is made of raw potatoes, while the dumplings made out of pre-boiled potatoes are referred to as kroppkakor. This gives the pitepalt a darker color in comparison.

## Similar dishes

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* Kroppkaka
* Cepelinai
* Kartoffelklösse
* Komle – A similar Norwegian dish.

## See also

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* Black pudding – Another type of food made with blood. The Swedish variety is called "Blodpudding" (Blood pudding), and is still a common dish in Sweden today.
* List of dumplings
* Food portal

## References

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## External links

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* A palt recipe from Norrland in Sweden \- from Norrmejerier

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Dumplings

List of dumplings

American cuisine|

| North America|

* Apple dumpling
* Chicken and dumplings
* Crab Rangoon
* Knoephla
* Manapua
* Poutine râpée
* Rivels

|

Latin America|

* Bolinho de chuva
* Chapalele
* Corunda
* Empanada
* Hallaca
* Nuegado
* Pamonha
* Pantruca
* Sorrentinos
* Tamale

Caribbean|

* Ducana
* Pasteles

Asian cuisine|

| East Asia|

Chinese
Abacus seeds
Bah-oân
Baozi
Chhau-a-koe
Cha siu bao
Cifantuan
Fun guo
Har gow
Hujiao bing
Jiaozi
Kibi dango
Lo mai gai
Qingtuan
Shengjian mantou

Soon kueh
Shumai
Suanla chaoshou
Tangbao
Tangyuan
Taro dumpling
Wonton
Xiaolongbao
Yau gok
Zhaliang
Zongzi
Japanese
Akashiyaki
Chimaki
Daifuku
Dango
Gyōza
Hōtō
Kibi dango (millet dumpling)
Kibi dango (Okayama)
Mitarashi dango
Nikuman
Oyaki
Shūmai
Suiton
Takoyaki
Korean
Bukkumi
Eo-mandu
Gamja-ongsimi
Gyeongdan
Hoppang
Jjinppang
Mandu
Mandu-guk
Mandu-gwa
Pyeonsu
Sujebi
Songpyeon
Mongolian
Bansh
Buuz
Khuushuur

|

Southeast Asia|

Burmese
Mont baung
Mont lone yay baw
Mont phet htok
Filipino
Bibingka
Binaki
Empanada
Mache
Masi
Moche
Pancit Molo
Paowaw
Pinsec frito
Samosa
Shumai
Siopao
Indonesian
Arem-arem
Bakcang
Bakpau
Batagor
Burasa
Chai kue
Cilok
Jalangkote
Karipap
Klepon
Kue kochi
Kue putu
Kue putu mangkok
Lemang
Lemper
Lepet
Nagasari
Panada
Pangsit
Pastel
Risoles
Roti oliebol
Semar mendem
Siomay
Timphan
Thailand
Cho muang
Vietnamese
Bánh bao
Bánh bao bánh vạc
Bánh bột lọc
Other
Curry puff

South Asia|

* Ada
* Aushak
* Fish patty
* Gujhia
* Gulha
* Hoentay
* Kozhukkatta
* Lukhmi
* Modak
* Momo
* Nevryo
* Munthiri kothu
* Samosa
* Yomari

Central Asia|

* Chuchvara
* Manti
* Orama
* Samsa

West Asia|

* Gondi
* Gürzə
* Hingel
* Khinkali
* Kubbeh
* Qatayef
* Sambusak
* Shishbarak
* Tatar böreği

North Asia|

* Pelmeni
* Pyanse

European cuisine|

| Eastern Europe|

* Borș de burechiușe
* Chebureki
* Colțunași
* Halušky
* Kalduny (Kundumy)
* Knish
* Kreplach
* Mataz
* Matzah ball
* Pelmeni
* Pirozhki
* Scovardă
* Uszka
* Varenyky

|

Southern Europe|

* Agnolotti
* Pavese
* Piedmontese
* Cappelletti
* Casoncelli
* Casunziei
* Cjarsons
* Gnocchi
* Gnudi
* Mezzelune
* Ravioli
* Sacchettoni
* Tortellini
* Tortelloni

Central Europe|

* Black dumplings
* Bryndzové halušky
* Capuns
* Dampfnudel
* Germknödel
* Halušky
* Idrijski žlikrofi
* Kluski
* Knedle
* Knödel
* Kopytka
* Maultasche
* Mohnnudel
* Pampuchy
* Pickert
* Pierogi
* Pyzy
* Marillenknödel
* Schlutzkrapfen
* Schupfnudel
* Shlishkes
* Silesian dumplings
* Strapačky
* Uszka

Western Europe|

* Barbajuan
* Rissole

Northern Europe|

* Bedfordshire clanger
* Cepelinai
* Kroppkaka
* Palt
* Pitepalt
* Raspeball

African cuisine|

* Kenkey
* Sambusa

Oceanian cuisine|

* Dim sim

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