The Scandinavian potato dumplings are typically filled with pork, which today remains the most frequently consumed meat in Norway and Sweden⁵. In fact, ever since the late 19th century, pork has been consumed in the countryside by Scandinavians of all socioeconomic groups at least once a week on average⁴. The pork was typically diced and sometimes fried, and ham or bacon often served as a substitute⁸. The Sámi blodpalt was filled with reindeer meat and is traditionally served in a soup of meat and blood broth²⁴. Today, Scandinavian potato dumplings can be found with a wide variety of meat fillings, including fish and beef, and they frequently contain fried or sautéed onions in the filling. Other traditional cousins of the pitepalt with non-pork fillings are the Swedish “Leverpalt” and “Blåbärspalt,” which are similar potato dumplings filled with liver and blueberries, respectively²⁶. Finally, the other significant traditional ingredients are butter, often melted inside the dumplings or spread on top, and lingonberries (wild in Scandinavia, serve as “husmanskost,” or regional ingredients for the common recipe), which are served on the side or spread on the dumplings as a jam⁵.