Instructions

1. Begin by grating the potatoes and placing them into a clean kitchen towel. Squeeze out as much excess moisture as possible to ensure a firmer dumpling.
2. In a large mixing bowl, combine the grated potatoes, ground pork, finely chopped onion, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
3. Take a small portion of the mixture (about the size of a golf ball) and shape it into a ball. Repeat with the remaining mixture until all are formed.
4. Bring a large pot of salted water to a rolling boil. Carefully drop the potato balls into the boiling water, ensuring they have enough space to cook evenly.
5. Reduce the heat to medium-low and allow the pitepalt to simmer for approximately 45 minutes. They are ready when they float to the surface of the water.
6. Using a slotted spoon, gently remove the pitepalt from the boiling water and allow them to drain well.
7. In a large skillet, melt the butter over medium heat. Add the drained pitepalt and fry them until they are golden brown and crispy on all sides, about 5-7 minutes.
8. Serve the pitepalt hot, accompanied by a generous side of lingonberry jam for dipping.