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Swedish Potato Dumpling (Palt) Recipe
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At a Glance
Prep Time : 45min
Cook Time : 15min
Course : Appetizer, Entree, Side Dish
Special : Egg-Free, Sugar-Free, Vegan, Vegetarian
Type of Prep : Assemble, Boil, Mix / Beat, Poach, Sauté, Simmer
Cuisine : Scandinavian
Occasion : Fall, Family Dinner, Winter
 

Swedish Potato Dumplings (Palt)

Your Guide, Amy ParkerFrom Amy Parker,
Your Guide to Vegetarian Cuisine.
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I spent a year living in a small town in Sweden. Some of my friends raved about a dish called palt -- poached potato dumplings almost like a pirogi with a thick, toothsome potato dough wrapper -- which they considered the ultimate Swedish comfort food. Traditionally, palt is stuffed with a mixture of salt pork and onions, but I decided to substitute woodsy cremini mushrooms instead for a vegetarian version.

INGREDIENTS:

  • Dash salt for poaching water
  • 2 tablespoons butter or margarine
  • 1 medium yellow onion, peeled and diced
  • 12 ounces (3/4 pound) mushrooms, washed, stemmed and diced*
  • Salt, pepper to taste
  • 6-8 small raw potatoes*
  • 3 cups all-purpose flour* (plus additional flour for rolling)
  • SERVING SUGGESTIONS:
  • Butter
  • Lingonberry preserves*
  • Sour cream

PREPARATION:

Ingredient notes:
  • Mushrooms: Use button mushrooms, wild mushrooms or a combination.
  • Potatoes: Choose smooth skinned boiling potatoes, not russet or baking potatoes.
  • Flour: In Sweden palt dumplings were traditionally made with a mixture of half barley and half all-purpose white wheat flour. If your local health-food store doesn't stock barley flour, don't worry. Palt made entirely with white wheat flour is just as tasty.
  • Lingonberries: Lingonberry preserves are available in well-stocked grocery stores, specialty and gourmet stores and in the food department at Ikea. If you can't find lingonberry preserves, whole-berry cranberry sauce makes a good substitute.
Fill a large soup pot with salted water and being heating over medium-high heat while you prepare the dumplings.

Heat butter in a large skillet over medium high heat until foamy. Add onion and sauté until just starting to turn golden.

Add mushrooms and continue sautéing until the mushrooms release their juices. Season, remove from heat and let cool until dough is ready.

Peel potatoes and grate them using the smallest holes on the grater. (Note do not use the side of the grater that's typically used for grating hard cheese. You want find strands of potato, not pulp.) As you finish grating each potato mix it into the flour to keep the potato from discoloring.

Depending on humidity and the age of your potatoes, the dough may be too sticky. It should be firm and slightly moist, but not too sticky to roll and manipulate. If the dough is too sticky, you can knead in a little extra flour until it reaches the desired consistency.

On a floured work surface, form the dough into a long roll about 2 inches in diameter. Cut into twelve pieces. Flatten each piece into disk about 4 inches across and 1/4 to 3/8 of an inch thick. Place a tablespoon of the onion and mushroom mixture into the center of the disk then pull the sides up around filling to enclose it. Pinch the dough together tightly at the top and roll the dumpling lightly in flour to keep it from sticking to the work surface or the other dumplings.

If you want to prepare the dumplings and then cook them later. Freeze them now. Make sure that you've given them a particularly thorough coating with flour so they don't stick together while freezing.

By now, your water should be boiling. Gently lower each dumping into the boiling water using a spoon or ladle. Turn the heat to low. The water should just barely simmer.

The dumplings are done when they float to the top of the cooking liquid -- after approximately 15 minutes of poaching for fresh dumplings (slightly longer for frozen).

Drain and serve hot with butter and lingonberry preserves or with sour cream.

Serves: 4 to 6.
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