Palt

Ingredients for 4

Dough

• 1000 gfloury potatoes (raw, peeled weight)
• 200 gbarley flour (about 3 dl)
• 120 gplain wheat flour (about 2 dl; add more if the dough is wet)
• 2 tspsalt

Filling

• 300 glightly salted pork belly (rimmat sidfläsk) (in 5 mm dice)

To cook

• 1 tbspsalt (for the cooking water)

To serve

• 50 gbutter
• 200 glingonberries or lingonberry jam
• cold milk (to drink)

Method

1. Bring a large pot of well-salted water to the boil.
2. Optionally fry the diced pork for a few minutes until it starts to colour; set aside. · timer 5 min
3. Finely grate the raw potatoes.
4. Squeeze out most of the liquid with your hands or in a cloth.
5. Mix the potato with the salt, barley flour and wheat flour into a soft dough that you can shape without it sticking. Work quickly so the potato does not darken.
6. With floured hands, divide the dough into 12 balls.
7. Press a deep hollow into each ball, add about 1 tbsp pork, and close the dough over it into a smooth ball.
8. Lower the palt into the boiling water one by one as you shape them. Stir gently with a wooden spoon so none stick to the bottom.
9. Simmer gently until they float and feel firm all through. · timer 45 min
10. Lift out and serve hot with butter, lingonberries and a glass of cold milk.