blodpalt

Blodpalt is a traditional Nordic dumpling, a variant of palt, most closely associated with northern Sweden and Swedish-speaking communities in Finland. Its defining feature is the addition of pig’s blood to the dough, which gives the dumplings a darker color and a richer, iron- and mineral-rich flavor.

To make blodpalt, boiled potatoes are mashed and mixed with flour and pig’s blood. A pinch of salt and often a small amount of fat are added to bind the dough, which is then formed into oblong dumplings. The dumplings are simmered in salted water or broth until cooked through, typically for 25 to 40 minutes depending on size. Regional recipes may vary the ratio of potatoes to flour or use different types of flour.

Blodpalt is traditionally served hot with accompaniments such as fried pork or bacon, melted butter, and lingonberry jam. Some variations include sour cream, a light gravy, or pickled cabbage, reflecting local tastes and available ingredients.

Historically, blodpalt belonged to rural peasant cuisine and was valued for efficiently using ingredients from the pig and pantry. It appears in Swedish cookbooks and household traditions dating from the 17th to the 19th centuries. Today, blodpalt remains relatively uncommon outside its regional strongholds but is preserved in northern culinary traditions and in contexts emphasizing traditional Nordic dishes.