Pitepalt is a traditional Swedish dish, especially associated with the city of Piteå. It’s a type of potato dumpling, somewhat similar to kroppkakor (another Swedish dumpling), but with some key differences:
- Main ingredients: Grated raw potatoes (rather than boiled potatoes like in kroppkakor), flour (often barley or wheat), salt, and usually a filling of diced pork.
- Appearance: Dense, grayish dumplings (because of the raw potatoes) that are boiled in salted water.
- Serving: Traditionally eaten with butter and lingonberry jam, sometimes with extra fried pork on the side.
It’s considered a very hearty, filling dish — sometimes jokingly said to be "food that makes you want to nap afterward."
Pitepalt is a local dish from Piteå with a long history. There are almost as many recipes as these are households in Piteå. Some of the flour can be exchanged for other types of flour, such as barley or rye. Any left-over palt can either be warmed up in water again, or be sliced and fried.
