Palt is a traditional Swedish

Sweden

Sweden , officially the Kingdom of Sweden , is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden borders with Norway and Finland and is connected to Denmark by a bridge-tunnel across the Öresund....

 meat-filled dumpling

Dumpling

Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...

, of which there are many different variants. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side.

• Pitepalt
  Pitepalt
  Pitepalt is a palt, a dish related to kroppkakor, and the specialty of the city of Piteå, though it is not eaten only in Piteå. This Swedish dish has almost as many variants as households in Piteå. Pitepalt are mostly made out of raw potatoes and barley flour, which is not the case with kroppkakor....
  
   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

Kroppkakor

Kroppkaka is a traditional Swedish dish, namely potato-dumplings with a filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkakor...

. This gives the pitepalt a darker color in comparison.

• Blodpalt
  Blodpalt
  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 essentially pitepalt – similar to kroppkakor – a kind of potato...
  
   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.

See also

• Black pudding Another type of food made with blood, the article features many different variants, and briefly mentions the Swedish variantion, called "Blodpudding" (Blood pudding), which is still a common dish Sweden today.
• Komle A similar Norwegian dish
• Palt in Finland, e.g., veripalttu
  Blodpalt
  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 essentially pitepalt – similar to kroppkakor – a kind of potato...
  
  
• The Palt-Academy
• Blåbärspalt
• Leverpalt

External links

• A palt recipe from Norrland in Sweden - from Norrmejerier