Pitepalt is a palt

Palt

Palt is a traditional Swedish meat-filled dumpling, 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....

, a dish related to 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...

, and the specialty of the city of Piteå

Piteå

Piteå is a locality and the seat of Piteå Municipality in Norrbotten County, Sweden. The town has 22,650 inhabitants out of a municipal total of 41,000 in 2008.- Geography :...

, 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. For kroppkakor, pre-boiled potatoes and wheat are used. This gives the pitepalt a darker color.

Potato

Potato

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...

es, wheat

Wheat

Wheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...

 flour/barley

Barley

Barley is a major cereal grain, a member of the grass family. It serves as a major animal fodder, as a base malt for beer and certain distilled beverages, and as a component of various health foods...

 flour, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

 and minced meat

Minced meat

Minced meat may refer to:* Ground meat, meat that has been minced or groundMinced meat may be confused with:* Mincemeat, a mixture of dried fruit and spices, commonly does not contain any meat...

/pork are common ingredients in pitepalt. Some recipes also mention onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

 but is not that common. Sometimes blood

Blood

Blood is a specialized bodily fluid in animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells....

 is also added, the so called "blodpalt", making it very dark.

It is traditionally eaten with butter and lingonberry jam

Lingonberry jam

Lingonberry jam is a staple food in Scandinavian cuisine.Because lingonberries are plentiful in the forested areas of the inland, the jam is easy to prepare, and has good keeping qualities, it has always been very popular with traditional dishes such as kroppkakor, pitepalt, potato cake,...

.

See also

• Khinkali
  Khinkali
  Khinkali are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat with greens, onions and garlic. They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the meat's juices...
  
  
• Chuchvara
  Chuchvara
  Chuchvara is a very small dumpling typical of Uzbek cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russian pelmeni and the Chinese wonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour,...
  
  
• Vareniki
  Vareniki
  thumb|right|Varenyks with [[curd]]Varenyky are a kind of stuffed dumpling associated with Ukrainian cuisine. Variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes...
  
  
• Pelmeni
  Pelmeni
  Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
  
  
• Pierogi
  Pierogi
  Pierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
  
  
• Mandu
  Mandu (dumpling)
  Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
  
  
• Momo
  Momo (food)
  Momo is a type of pastry native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.The Tibetan word momo is a loanword from the Chinese mómo .-Production:...
  
  
• Kalduny
  Kalduny
  Kalduny or kolduny are stuffed dumplings made of unleavened dough in Belarusian, Lithuanian, and Polish cuisines, akin to the Russian pelmeni and the Ukrainian vareniki. In Slavic languages the word means “magicians” or “sorcerers”, but it is unclear how the word became associated with the dish...
  
  
• Kreplach
  Kreplach
  Kreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin...
  
  
• Tortellini
  Tortellini
  Tortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
  
  
• Ravioli
  Ravioli
  Ravioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
  
  

• Maultasche
  Maultasche
  Maultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices...
  
  
• Wonton
  Wonton
  Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
  
  
• Baozi
  Baozi
  A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
  
   (steamed)
• Jiaozi
  Jiaozi
  Jiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
  
   (fried)
• Wonton
  Wonton
  Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
  
  
• Buuz
  Buuz
  Buuz are a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavoured with onion or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs...
  
  
• Siopao
  Siopao
  Siopao is a Hokkien term for bāozi , literally meaning "steamed buns". It has also been incorporated in to Thai cuisine where it is called salapao ....
  
  
• Shishbarak
  Shishbarak
  Shishbarak is a pasta or jiaozi dish made in Lebanon, Syria, Jordan and Palestine that has been described as a kind of local variation on ravioli. After being stuffed with ground beef and spices, thin wheat dough parcels are cooked in yogurt and served hot in this sauce....
  
  
• Manti

External links

• www.paltakademin.se The official Paltacademy
• Pitepalt Recipe