Unlike many other European and Asian dumplings that are crafted by folding sheets of dough and cooked with wet heat, the potato dumplings of Scandinavia are formed into large balls, roughly the size of tennis balls9. In order to create a hollow center for the filling, a wedge is removed from the center of the lump of dough so that the filling can be packed inside9.
Click the picture of this Pitepalt to see how to prepare it!