What is Pitepalt?
Pitepalt is a food from the Scandinavian and North European country in Sweden, which is made of potatoes and barley or wheat flour. It is classified as a palt that is defined as the usual Swedish dumpling filled with meat. In particular, Pitepalt is a potato dumpling and its way of preparation is similar to several other foods in Europe and Asia. The city serves as the capital of Pitoa in the Norrbotten district, located in the northernmost part of the country. It is said that food has several variants in this location and is considered to be culinary specialties of the place. However, Pitepalt is also consumed in other places in Sweden. A pot of water and salt is placed on the fire, while parts are cut and rolled into the size of the tennis balls. At this point, the chef can slip in the balls to choose meat, which is usually beef, pork or bacon. After placing in the hole, it must be completely closed to avoid spilling the content during cooking.
balls are then placed in the boiling pot of water. The cooking time usually takes 45 minutes to an hour. Like other types of palms, Pitepalt is traditionally served with butter and lingonberry jam. The latter is a foundation food in Scandinavian countries that include Sweden, Norway and Denmark. It is made of acidic fruit Vaccinia vitis-idaea evergreen shrub. Pitepalt is usually washed with milk.
Pitepalt is often associated with Kroppkakor because they are fire and use the same ingredients. Kroppkakor, however, is made of boiled potatoes it lighter color; Pitepalt is quite darker. There is also a variant of the pilipalt called Blodpalt, which includes the addition of blood to the dumplings. This gives him a darker color than usual.
Other such foods in Europe include Khinkali from Georgia, Maultaschen from Germany and Varensky from Ukraine. In Asia, there are examples of China Wonton, Chuchvara of Uzbekistan and Thailand and the Philippines of Simao. By the connecting characteristicIt is the preparation of dumplings with dough and some form of filling.