Palt

The name palt refers to different varieties of popular Swedish dumplings that are created with grated raw potatoes and various fillings. They are usually associated with the north of Sweden and are commonly referred to as pitepalt, after the city of Piteå, where they are a traditional specialty. The dough often incorporates rye, barley, or wheat flour, and the most common filling is a mixture of sautéed onions and fried bacon. It is said there are as many palt varieties as there are villages in Sweden, and one of the most intriguing varieties is called blodpalt, which incorporates animal blood. The dumplings are usually served doused in melted butter, plain or sour cream, lingonberry jam, béchamel sauce, or milk. The boiled potatoes version is more common in the southern parts of the country, where it is known under the name korppkakor.