Palt Paltakademien Recipes

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PALT



Palt image

A Swedish potato dumpling with a pork filling, best served with butter, lingonberry jam, and a glass of cold milk on the side.

Provided by Dennis

Categories     Main Course

Time 1h20m

Number Of Ingredients 9

1.5 lbs pork belly (fresh or cured)
4 oz braunschweiger (or pork pate)
3 lbs potatoes
3 cups flour
2 tbsp salt
3 beets
1 lemon
1 cup sugar
⅛ cup ginger (diced)

Steps:

  • Skin and cube the pork belly. Add some salt (not the 2 tbsp).
  • Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.
  • Fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.
  • Peel the potatoes, grate them, and drain most of the liquid.
  • Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.
  • Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.
  • Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.
  • Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.
  • Peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.
  • Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.
  • Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon.
  • Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.
  • Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

Nutrition Facts : Calories 1420 kcal, Carbohydrate 114 g, Protein 34 g, Fat 91 g, SaturatedFat 33 g, Cholesterol 122 mg, Sodium 3579 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving

PALT -- PALTAKADEMIEN



Palt -- Paltakademien image

My grandmother use to make this for us when we were younger. It is a very filling meal. I have always made this with a mixture of leftover breakfast sausage and ground beef. You can use ground turkey or a blend of different meats. It does have to be ground up very well to use it in this recipe.

Provided by litldarlin

Categories     Low Cholesterol

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 potatoes, peeled and boiled
6 potatoes, grated
1 teaspoon salt
2 cups flour
1/2 lb mixed ground beef or 1/2 lb ground sausage

Steps:

  • Mix all ingredients except ground meat.
  • I use ground beef & ground sausage together.
  • You can use any type of ground meat mixture you want.
  • Make balls of ground meat.
  • Take piece of dough and make round circle.
  • Place meat inside and close up on all sides until round ball.
  • Lower the meatballs into the salted boiling water.
  • Boil for about 50 minutes.
  • Serve with butter and lingonberry preserves.

Nutrition Facts : Calories 451.6, Fat 6.3, SaturatedFat 2.4, Cholesterol 25.7, Sodium 430.4, Carbohydrate 81.4, Fiber 7.4, Sugar 2.3, Protein 17.1

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