Palt Food

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.

PALT

Steps:

• Mix milk, water, cinnamon and cardamon.
• Add the flour and mix, then knead to form a smooth dough (should not be too sticky).
• Knead it on a floured board, then form 5 seperate balls.
• Fill a deep cooking pot (to half) with water.
• Place the balls into the water (they should sink).
• Boil for 10 minutes and add the salt.
• Keep boiling another 20 minutes, the palt is ready when they float.
• Serve as is (healthier), or with butter, jam, honey.