Pitepalt piteå restaurang

Pitepalt is a traditional Swedish dish, originating from the town of Piteå in Norrbotten County.

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.

The primary difference lies in the ingredients and preparation methods. If you’re exploring Swedish cuisine, this is one of those meals that showcases local flavors and cooking traditions. Mix with the salt and flour and work into a dough. There are almost as many recipes as these are households in Piteå. This dish is a local favorite, often served at gatherings and family meals.

The pork used is typically locally sourced, adding to the dish’s authenticity and providing support to local farmers. As a result, Pitepalt dumplings are generally darker in color and have a distinct texture and taste.

Traditionally, the dumplings are filled with pork and seasoned with salt. Some recipes may also include onions, though this is less common.

Make a hole in the side with two fingers. The inclusion of onions, when chosen, can add a slight sweetness that balances the savory pork.

Pitepalt isn’t just about the food itself; it’s a reflection of the community and history of Piteå. This combination, particularly the use of raw potatoes, sets it apart from kroppkakor, which are made with pre-boiled potatoes.

It represents comfort food for many people in the region, connecting them to their heritage and to each other. Any left-over palt can either be warmed up in water again, or be sliced and fried.

Want to make it at home?

Pitepalt

4 servings

• 12 raw potatoes, grated
• 700–800g flour
• 300g lightly salted belly pork
• 1 tbsp salt per litre water

Peel and grate the potatoes and drain off any liquid.

Sometimes onions are added to the mix, but that’s not always the case.