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Easy Swedish Dumplings Palt Recipe

Our easy Palt recipe is a Swedish potato dumpling traditionally made during holidays like Christmas time. Also called Pitepalt they are simple pork stuffed and boiled potato balls passed down from generation to generation.

Palt Recipe

My grandparents were from Sweden and Denmark so Palt was a part of our holidays year after year. I thought everyone ate them at Easter time but as I grew up I realized this was something special I had experienced, and I had to share it. (affiliate links present)

Swedish Potato Dumpling

This is a traditional Swedish dish made primarily from potatoes and pork. It’s a hearty and satisfying meal that’s especially popular in the northern regions and brought to America over time. There are MANY different variations depending on the region your relatives are from. Tweaks can be made too like our sweeter sweet potato dumplings we made last year.

The way my Grandmother made it was much more time consuming with raw shredded potatoes almost like hashbrowns and raw pork belly inside. I did alter it into an easier modern day version with diced precooked ham and pressure cooker mashed potatoes (mashed are commonly used in other regions).

easy palt recipe

Mashed Potato Dumplings

As far as the main ingredient goes the traditional choice for Palt is a starchy variety known as mandelpotatis, which translates to floury potatoes in English. Ideal for creating the desired texture as they become soft and fluffy when cooked. That variety may not be readily available in all regions so instead you should use other starchy or russet potato varieties for this.

Palt

There are steps that are typical for making these you can follow, and tweak the seasonings, meat or type of taters used. If you used fresh shredded potatoes or defrosted frozen hashbrowns instead you’d just need to lay on paper towels. Press and remove as much moisture as possible before combining with the flour to make a sort of paste.

  1. Start by chopping the pork into small pieces. Some recipes call for minced or ground, while others use diced or finely chopped pieces. Leftover ham is my preference if I have some after the holidays.
  2. Peel and boil the potatoes until they are soft and can be easily mashed. Drain and let them cool slightly.
  3. Mash thoroughly until they are smooth and lump free. Some recipes call for adding a bit of salt for flavor.
  4. Mix the chopped pork pieces into the mashed potatoes. The ratio of potatoes to pork can vary, but it’s typically heavier on the potatoes.
  5. Take a portion of the potato-pork mixture and shape it into a ball. The size of the balls can vary depending on your preference, but they are usually around the size of a small fist.
  6. Bring a large pot of water to a boil and add salt. Carefully place the palt balls into the boiling water. They should simmer gently, not boil vigorously, to prevent them from falling apart.
    • Cook them for about 45 minutes to 1 hour.

Serve with lingonberry jam or butter. Some people also enjoy it with a side of crispy pork rinds or bacon.

Mashed Potato Dumplings

Potato Dumplings in Soup

You could certainly make these smaller to put into gnocchi soup. You’d just form into that size and boil quickly until they float. Then serve in your favorite soups for texture, flavor and a bit of fun. Some variations may include additional side items like crispy pork rinds or bacon too like we did here.

  • Peel potatoes, cut into large chunks and boil on stovetop until tender, about 10 minutes. Or add into pressure cooker with 1 cup of water under high pressure for 6 minutes with a quick release to get tender. Drain using a colander and transfer into a large bowl.
  • Mash boiled potatoes with a fork to get a smooth puree. Add flour, salt and pepper. Other spices can be added if desired.
  • Mix everything thoroughly to get a sticky potato dough.
  • Form small balls about 2 inches in diameter and make a well in the center of each for the filling. Place 1-1 1/2 teaspoons of diced ham in the center. (could also fill with lightly browned diced bacon or diced salted pork pieces)
  • Form balls of potato dough, covering the filling completely inside. Set aside for 5 minutes. Set a pot of salted water on the stove over medium high heat for the palt to boil.
  • Form balls of potato dough, covering the filling completely inside. Set aside for 5 minutes. Set a pot of water on the stove over medium heat for them to boil slowly.
    • Once it reaches a steady slow boil place balls in boiling water and cook for 45-60 minutes.

Pitepalt Recipe

Pitepalt is another name for them too. Ideally you want them to boil slowly and are done once they rise to the surface of the water and the meat inside is cooked (if added raw this is crucial). If using precooked meat inside you could boil quickly in 10 minutes with a more rapid boil, just not the traditional way of doing

Fry some diced bacon for 4-5 minutes, stirring occasionally, until it is browned and crispy. Or cook air fryer frozen bacon fast. Remove cooked palt with a slotted spoon and transfer to a bowl with melted butter inside to coat outside. Serve with fried bacon and herbs on top (optional).

Swedish Potato Dumpling

How to Make Palt

The enjoyment of this Old Fashioned dish extends beyond the meal itself. For us it often was involving a sense of togetherness, tradition, and appreciation for the comfort it provides during colder seasons.

Traditionally this is often enjoyed during holidays and Wintertime. Knowing how to make them yourself means you can enjoy them year round really but it is typically served during;

  1. These are a classic comfort food enjoyed during the winter season when the temperatures drop and people seek hearty and filling dishes to keep warm.
  2. Served on special occasions and holidays, such as Christmas or Easter, as part of a celebratory meal.
  3. It’s common for families to gather and prepare palt together, making it a social and communal activity before sitting down to enjoy the meal.
  4. Featured at traditional gatherings, cultural events, or festivals, where it showcases Sweden’s culinary heritage.
  5. In everyday settings, palt is served as a substantial dinner or supper option for those who appreciate its hearty flavors and textures.

Palt has strong ties to rural and northern Swedish traditions, so it is often encountered in these areas, particularly in homes and local restaurants.

Potato Dumplings in Soup

Easy Palt Recipe

We hope this brings back memories for you too when making it and enjoying with your family this holiday season. If you have something that your family has always added into yours others might enjoy share it in the comments below.

What is palt in Sweden?

Palt is a traditional and hearty dish that originates from the northern regions of the country, particularly in areas with a strong Sami influence. Palt is a type of potato dumpling stuffed with bits of pork. It’s a beloved comfort food known for its filling and satisfying nature, making it especially popular during the cold winter months.

Where did Pitepalt come from?

Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Pitea very similar Palt but shaped larger. We have a Pitepalt recipe for here. Made with shredded or mashed potatoes and pork it is stuffed, boiled and served with lingonberry jam as a meal during the holidays.

What is Kroppkakor?

This is a traditional Swedish dish, particularly popular in the same northern regions. Similar to our palt recipe here, kroppkakor is a type of dumpling made with potatoes but typically filled with more ingredients beyond minced pork such as diced onions, and spices.

How to Make Palt

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Palt Recipe
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5 from 1 vote

Palt Recipe

Our easy Palt recipe is a Swedish potato dumpling traditionally made during holidays like Christmas. Also called Pitepalt, it is a simple pork stuffed boiled potato dish.
Course Appetizer, Entree
Cuisine swedish
Keyword dumplings, mashed potatoes, palt, pork, swedish
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Calories 145kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Peel potatoes, cut into large chunks and boil on stovetop until tender, about 10 minutes. Or add into pressure cooker with 1 cup of water under high pressure for 6 minutes with a quick release to get tender. Drain using a colander and transfer on to paper towels to absorb excess oil, then into a large bowl.
  • Mash boiled potatoes with a fork to get a smooth puree. Add flour, salt and pepper. Other spices can be added if desired. Mix everything thoroughly to get a sticky potato dough that will stay together when balled up. If it isn't stiff enough to do so add a bit more flour.
  • Form small balls about 2 inches in diameter and make a well in the center of each for the filling. Place 1-1 1/2 teaspoons of diced ham in the center. (could also fill with lightly browned diced bacon or diced salted pork pieces)
  • Form balls of potato dough, covering the filling completely inside. Set aside for 5 minutes. Set a pot of salted water on the stove over medium heat for them to boil slowly. Once it reaches a steady slow boil place balls in boiling water and cook for 45-60 minutes.
  • Ideally you want them to boil slowly and are done once they rise to the surface of the water and the meat inside is cooked (if meat is added raw this is crucial). If using precooked meat inside you could boil quickly in 10 minutes with a more rapid boil, just not the traditional way of doing it.
  • Fry some diced bacon for 4-5 minutes, stirring occasionally, until it is browned and crispy. Remove cooked palt with a slotted spoon and transfer to a bowl with melted butter inside to coat outside. Serve with fried bacon and herbs on top (optional).

Video

Nutrition Facts
Palt Recipe
Amount Per Serving (1 oz)
Calories 145 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 402mg17%
Potassium 63mg2%
Carbohydrates 4g1%
Fiber 0.2g1%
Sugar 0.02g0%
Protein 5g10%
Vitamin A 179IU4%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)
Recipe Rating




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