Palt is a Swedish dish made from meat, potatoes, flour, milk, and spices. The mixture is boiled to form dumplings, which are served with berry preserves. Variations include using different types of potatoes and adding different spices. In Northern Sweden, some recipes include ground reindeer meat and blood.
Palt is a traditional Swedish dish consisting of meat, potatoes, flour, milk and spices. The dumplings from this mixture are boiled in water and usually served with berry preserves. The preserves give a sweet counterpoint to the savory dumplings that many people find pleasurable. Each dumpling is usually the size of a woman’s fist. These pastries can be eaten as an appetizer or as a small meal.
White potatoes are generally the preferred choice for making palt. The cook usually grinds or grates the potatoes into small pieces and mixes them with ground beef, wheat flour, some milk, and the spices of his choice. This usually forms a very thick, pasty paste. While the dumplings are being formed, the cook usually brings a large pot of salted water to a boil. The palt balls are then dropped into the pot and boiled for up to 30 minutes. When fully cooked, the dumplings will rise to the top of the water and float there.
Most palt dumplings are drained quickly and served right after they are done cooking. The preserves served with this dish are usually made from relatively acidic fruit. Cranberries, cranberries and elderberries are all traditional, although canned cranberries are the most popular. The palt can also be topped with melted butter to give it extra flavor and nutrition. Sweden is very cold most of the winter and the palt is extremely thick and starchy. It probably offers a very high concentration of nutrients and fats needed by people who have to work during the winter.
There are many variations of palt recipes, many of which involve location. Although white potatoes are the most popular dumpling base, Yukon gold, red-skinned and russet potatoes can also be used. Some enterprising cooks might also try a sweet potato variation, which might work especially well with the traditional ground pork or venison usually included in these recipes. Salt, garlic powder, onion powder, and many other spices can also be added or omitted, depending on the cook’s preference.
Those living in Northern Sweden often use ground reindeer meat and even a small amount of blood in their malt mixes. Blood is often high in protein and iron, two essential nutrients to help human body systems function properly to keep the body warm. Blodpalt, as it’s called, is often much darker in color than dumpling recipes that don’t include blood.
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