Palt Swedish Potato Dumplings Food

PALT

Steps:

• Skin and cube the pork belly. Add some salt (not the 2 tbsp).
• Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.
• Fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.
• Peel the potatoes, grate them, and drain most of the liquid.
• Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.
• Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.
• Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.
• Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.
• Peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.
• Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.
• Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon.
• Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.
• Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

PALT - SWEDISH POTATO DUMPLINGS

Steps:

• Wash, peel and cut up potatoes. Cook about 20 minutes in enough salt water to cover the potatoes. Potatoes are done when they can be pierced with a fork. In a large mixing bowl rice the potatoes. Whip in the egg yolk and 1 1/2 teaspoon salt. Set aside. In a medium sized skillet heat oil and butter over medium high heat. Add onions and sauté until soft. Remove from pan. Add meat to skillet and cook until crisp. Add back in onions. Drain off excess fat. In the large mixing bowl mix in flour 1 cup at a time. Add as much flour as needed to make a soft dough. Turn out the dumpling mix onto a bread board and knead. Pat dough to 1/2 inch thick and cut into 2 inch rounds. Spoon about 2 teaspoons of the filling into the center of the round, cover with a second round and seal edges well. Shape the dumpling into a ball. Bring the 2 quarts of water to a boil with 2 teaspoons salt. Add the dumplings one at a time so that the boiling does not stop. Cook as many as can that will float uncrowded. Cook for 15 minutes then remove with a slotted spoon. If going to potluck you can put the dumplings in a crock with Cream of Potato or Chicken soup. Serve with melted butter and lingonberry jam. Can fry up the leftovers for breakfast.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Wash, peel and cut up potaotoes. Cook about 20 minutes in enough salted water to cover the potatoes. Potaotes are done when they can be pierced with a fork. Drain.
• Mash or rice potatoes well. Whip in the egg yolk and 1 1/2 tsp salt. Set aside while you prepare filling.
• Put onions in a cold skillet and fry with a little oil or butter until soft. Remove from pan. Add meat to pan and cook until crisp and evenly browned. Add back in onions. Drain off excess fat.
• To make dough: Add the flour 1 cup at a time and mix well. Add as much of the flour to make a soft dough. Once dough has formed, turn out onto a floured surface and knead like bread dough. Pat out dough to 1/2 inch thickness. cut into 2 inch rounds, a biscuit cutter works well. Spoon about 2 teaspoons of the filling into the centre of one of the rounds. Cover with another round. Seal edges well, and shape into a ball.
• Bring the 2 quarts of water and 2 tsps salt to t boil in a heavy saucepan. Once the water is boiling add dumplings one at a time, so that boiling does not stop. Cook only as many dumplings at one time that will float uncrowded, one layer deep. Cook 15 minutes, then remove with a slotted spoon. Put in a warm dish and serve with melted butter and jam. A simple salad goes nice along side.