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Pitepalt
Stuffed Potato Balls
2 LBS potatoes, peeled & shredded
1-1/2 TBS salt
2 C flour
2 LBS bacon
Water
Peel and shred the potatoes; soak in a bowl of cold water to remove excess starch. Drain water from bowl; add flour and salt to shredded potatoes to form a dough. Cut bacon into small pieces. Fill a large cooking pot with water; add two tablespoons of salt and bring to a boil. Using floured hands, shape dough into tennis-sized balls or slightly smaller. Push finger into each ball; add a tablespoon of bacon into hole. Smooth dough over hole to close securely. Place balls into the boiling water; stir carefully while cooking. Allow balls to boil gently for about forty to forty-five minutes; remove from water with a large slotted spoon and place on a serving dish.
Suggestions: Serve with leftover bacon, Lingonberry Preserves or butter.
*Pitepalt image (C) Fredrik Andersson (2006). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license.
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