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Palt
Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side. Variations Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed up with flour where the most commonly used are rye, wheat and/or barley. After allowed to swell over night, mashed winter potatoes are added. The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year. Pitepalt is a potato palt and the speciality of the city of Piteå, though vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dumplings
This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ..., cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. Dumplings A * * * * * B * * * * * * * * * * * * * C * * * * * * * * * * * * * * D * * * (Australian) * * * E * F * * G * * Golden Syrup Dumplings * * * * * * * H * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pitepalt
Pitepalt (see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin. Varieties This dish has many varieties. Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour. Pitepalt and ''kroppkaka'' look quite similar in shape. For ''kroppkaka'', pre-boiled potatoes and wheat flour are used. This gives ''kroppkaka'' dumplings a slightly lighter color. Ingredients Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon. Serving This dish is traditionally eaten with butter and lingonberry jam. See also *Baozi (steamed) *Buuz * Chuchvara *Jiaozi (fried) *Kalduny *Khinkali *Kreplach * Mandu * Manti *Maultasche *Momo *Pelmeni *Pierogi *Ravioli *Shishbarak *Siopao *Tortellini *Vareniki *Wonton A wonton () is a type of Chinese dumpling commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pitepalt
Pitepalt (see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin. Varieties This dish has many varieties. Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour. Pitepalt and ''kroppkaka'' look quite similar in shape. For ''kroppkaka'', pre-boiled potatoes and wheat flour are used. This gives ''kroppkaka'' dumplings a slightly lighter color. Ingredients Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon. Serving This dish is traditionally eaten with butter and lingonberry jam. See also *Baozi (steamed) *Buuz * Chuchvara *Jiaozi (fried) *Kalduny *Khinkali *Kreplach * Mandu * Manti *Maultasche *Momo *Pelmeni *Pierogi *Ravioli *Shishbarak *Siopao *Tortellini *Vareniki *Wonton A wonton () is a type of Chinese dumpling commonly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Komle
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called '' Kartoffelklöße''. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region ( Sørlandet) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag". There are a great variety of regional variations to the dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kroppkakor
Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. Kroppkakor are served with butter (melted), lingonberry jam or heavy cream. There are some regional variations of the recipe with different proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge. The dish is very different between regions. In Blekinge, the kroppkakor are called ”grey kroppkakor” and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweden
Sweden, formally the Kingdom of Sweden,The United Nations Group of Experts on Geographical Names states that the country's formal name is the Kingdom of SwedenUNGEGN World Geographical Names, Sweden./ref> is a Nordic country located on the Scandinavian Peninsula in Northern Europe. It borders Norway to the west and north, Finland to the east, and is connected to Denmark in the southwest by a bridgetunnel across the Öresund. At , Sweden is the largest Nordic country, the third-largest country in the European Union, and the fifth-largest country in Europe. The capital and largest city is Stockholm. Sweden has a total population of 10.5 million, and a low population density of , with around 87% of Swedes residing in urban areas in the central and southern half of the country. Sweden has a nature dominated by forests and a large amount of lakes, including some of the largest in Europe. Many long rivers run from the Scandes range through the landscape, primarily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blodpalt
Blodpalt (in Swedish) or ( fi, veripalttu lv, asins pankūkas) is an old-fashioned dish still fairly common in northern Finland and parts of northern Sweden. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. ''Blodpalt'' is essentially ''palt'', a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added to the dough, which makes it a more nutritious meal that was often eaten during the dark and long winter. In Lapland, ''blodpalt'' is usually made with reindeer blood, and rye or wheat flour, but no potatoes, and served either as dumplings in a soup, or with unsmoked bacon. In other parts of northern Sweden, ''blodpalt'' is made the same way as regular bacon-filled ''palt'', but with blood added to the dough. See also *Black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lingonberry
''Vaccinium vitis-idaea'', the lingonberry, partridgeberry, mountain cranberry or cowberry, is a small evergreen shrub in the heath family Ericaceae, that bears edible fruit. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere, from Europe and Asia to North America. Lingonberries are picked in the wild and used to accompany a variety of dishes in Northern Baltoscandia, Russia, Canada and Alaska. Commercial cultivation is undertaken in the U.S. Pacific Northwest and in many other regions of the world. Names ''Vaccinium vitis-idaea'' is most commonly known in English as 'lingonberry' or 'cowberry'.Gray's Manual of Botany: Asa GrayInteractive Flora of Northwest Europe''Vaccinium vitis-idaea''/ref> The name 'lingonberry' originates from the Swedish name for the species, and is derived from the Norse , or heather. The genus name ''Vaccinium'' is a classical Latin name for a plant, possibly the bilberry or hyacinth, and may be derived from the Latin , ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Stack For Palt
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is almo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piteå
Piteå () is a locality and the seat of Piteå Municipality in Norrbotten County, Sweden. Piteå is Sweden's 58th largest city, with a population of 23,326. Geography Piteå is located at the mouth of the Pite River ( sv, Piteälven), at the shore of the Bay of Bothnia. The central part is located on an islet called Häggholmen, which due to post-glacial rebound almost has become a part of the mainland; the land in northern Sweden rises at a rate of up to per year. Piteå's coastal location, with numerous islands and inlets, is one of the reasons it is a popular place for tourism both in summer and winter. It features a beach resort area called Pite Havsbad, around which there is a spa, a long sandy beach, a restaurant and a golf course. The area is also suitable for fishing and outdoor activities. In the winter, snow activities such as skiing and winter bathing are common. The water temperatures reportedly being Sweden's warmest during three consecutive summers in the 1950 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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