👨‍🍳 조리법

1. 1

   Prepare the potato dough: Peel the raw potatoes and grate them very finely. It's best to use a fine grater or a food processor with a fine grating attachment. Immediately place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. Discard the liquid. In a bowl, combine the squeezed grated potatoes with the barley flour and 1 teaspoon of salt. Mix well until a cohesive dough forms. The dough should be firm but pliable.

   ⏱️ 20 minutes
2. 2

   Prepare the pork filling: Ensure the salted pork is finely diced. If the pork is very lean, you can add a small knob of butter or a drizzle of oil to the diced pork for extra moisture and flavor.

   ⏱️ 10 minutes
3. 3

   Form the Palt: Take a portion of the potato dough (about the size of a large egg) and flatten it in your palm. Place a spoonful of the diced pork filling in the center. Carefully fold the dough around the filling, ensuring it is completely enclosed. Roll it gently between your palms to form a smooth, oval-shaped dumpling, about the size of a small fist. Repeat with the remaining dough and filling. Ensure there are no cracks in the dough to prevent the filling from escaping during cooking.

   ⏱️ 15 minutes
4. 4

   Cook the Palt: Bring a large pot of salted water to a rolling boil. Carefully lower the formed Palt dumplings into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary. Reduce the heat slightly to maintain a gentle boil. Cook for approximately 45 minutes, or until the Palt float to the surface and are cooked through. They should feel firm to the touch. Remove the Palt from the water with a slotted spoon.

   ⏱️ 45 minutes
5. 5

   Serve: Serve the hot Palt immediately. Drizzle generously with melted butter and accompany with lingonberries. This dish is very filling and best enjoyed as a main course.

   ⏱️ 5 minutes