You will need: (4portions)
1000g of Potatoes (use a floury potato variety as King Edward or Desiree), 3-4tsp Salt, around 5dl (2 cups) Plain White Flour.
For the boiling: Large pot, Large wooden Ladle, Water and 2tbs Salt
For serving: Dairy Free Margarine and Lingonberry Jam (can be substituted with a unsweetend or a cranberry jam low in sugar, it should be a jam suited for savoury food)
- Peel and finely grate your potatoes (I use a mince grinder).
- Add them and your salt to a large bowl. Mix it around and taste your potato mix. It should have a salty flavour (not to salty, but you should be able to taste some salt).
- Start adding a little flour at a time and mixing as you go. This should not form a dough, more like a firm and silky batter just firm enough to shape with floury hands.
- In your large pan, add your water and salt, bring to a boil. Let your wooden ladel sit in the boiling water to soak a few minutes before starting to shape your palt.
- Now, lets start with the fun but messy work of getting the palt ready.
- Shape your palt into round discs, the size of your palm and around 1- 1½ inch thick. Lay them gently on the wooden ladle and add to the boiling water (still with the palt sitting on the ladle)
- When you have shaped a new one, flip your palt of the ladle and repeat for the next palt dumpling.
- Once all your batter is used, leave to gently boil for around 1 hour.
- Strain the water off your cooked palt and serve them with the sides of dairy free margarine and lingonberry jam.
A great way to eat the palt is by cutting a hole in the top and fill that with margarine to soften and slightly melt. Then have a palt and that cut into small pieces and dip them in the the lingonberry jam and margarine.