I have a cousin-in-law who can´t make palt without the lightly salted, rimmat, pork, but is shameless about using a "palt-mix" from the store, with dried potatoe flakes rather than proper raw potatoes. Personally, being grown up within the cultural influence of the Central European knödel/dumpling belt, I feel free to use whatever I have by way of filling (the mum-in-law and I have even made vegetarian ones with an onion-mushroom mix, which was very good), but I am more particular about the dough. If I´m going to call it palt, it´s got to have raw potatoes.
This is my mother-in-law´s recipe, with no deviations. Just like she taught me. According to family tradition, one member (of the lumberjack profession, long gone now) once ate 13 of these. When he had set down his knife and fork, they asked him if he was indeed full now? "No," he said, "but I´m bored."
|Start with the pork, about half a kilo, or a pound. Dice it...|
|...and fry it.|
|Peel the potatoes, 1½-2 kg. They should be old potatoes, not new. |
The starchier the better.
|Grate them medium fine. I use the second smallest grater on my machine.|
|Salt a little and start adding wheat flour. I like to use my hands for this.|
|Done. It should be a bit sticky.|
|Take a handful of dough (imagine making a snow ball), flatten it slightly. I like to rinse my hands in cold-ish water between every two palts, to keep them from sticking. You can use flour as well, whatever you prefer.|
|Put a pinch of pork in there.|
|Fold the pork into the dough.|
|It takes a little practice, but you´ll soon get the hang of it.|
|Lower the palt into the boiling water.|
|Ease it gently off the ladle.|
|Stir gently around the bottom of the pan, so they don´t get stuck.|
|When the palt has boiled for half an hour, they are ready.|
|The husband like to eat his traditionally, with a dollop of butter sliced into the palt, and lingonberry jam.|
|Me, I prefer syrup. Tastewise, it´s a bit related to American pancakes |
with bacon and maple syrup, actually.
|The palt water is good for baking, so I saved one liter in the fridge. |
Boiling half of it and mixing with the fridge cool other half
gives the exact right temperature for a bread loaf.