Pitepalt
Type | Palt |
---|---|
Place of origin | Sweden |
Region or state | Piteå |
Main ingredients | Potatoes, wheat or barley flour, salt |
Pitepalt (see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin. [1]
Varieties
This dish has many varieties. Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour. Pitepalt and kroppkaka look quite similar in shape. For kroppkaka, pre-boiled potatoes and wheat flour are used. This gives kroppkaka dumplings a slightly lighter color.[2]
Ingredients
Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon.[citation needed]
Serving
This dish is traditionally eaten with butter and lingonberry jam.[citation needed]
See also
- Baozi (steamed)
- Buuz
- Chuchvara
- Jiaozi (fried)
- Kalduny
- Kartoffelklösse
- Khinkali
- Kreplach
- Mandu
- Manti
- Maultasche
- Momo
- Pelmeni
- Pierogi
- Ravioli
- Shishbarak
- Siopao
- Tortellini
- Vareniki
- Wonton
References
- v
- t
- e
- Baeckeoffe
- Baked potato
- Fondant potatoes
- Funeral potatoes
- Gratin dauphinois
- Hasselback potatoes
- Jansson's temptation
- Knish
- Kouign patatez
- Kugel
- Kugelis
- Lancashire hotpot
- Panackelty
- Pâté aux pommes de terre
- Pommes Anna
- Pommes boulangère
- Potato babka
- Potato scone
- Potato skins
- Potato waffle
- Potatoes au gratin
- Rappie pie
- Rumbledethumps
- Sweetened potato casserole
- Tartiflette
- Yapchik
French fries | |
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Other deep-fried | |
Pan- or griddle-fried | |
Other or mixed |