A fall Pa. Dutch favorite Schnitz and knepp
Time for a vocab lesson! Schnitz is the PA Dutch word for sliced dried apple slices. Traditionally, making dried apples was a way to preserve the autumn appl.
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Schnitz und Knepp. 'Schnitz und Knepp' is quintessential Pennsylvania Dutch; an old recipe, the name translates to "Apples and Buttons.". The dish consists of schnitz (dried apples), ham, and knepp (the dumplings or "buttons"). It gets its "sweet/sour" flavor from the tart apples and the brown sugar in the broth.
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Stir in dried apples and brown sugar. Cover; simmer 1 hour more. Meanwhile, for dumplings, in a bowl stir together flour, baking powder, and salt. In a small bowl combine egg, milk, and melted margarine or butter. Add to flour mixture; stir with a fork just till combined. Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid.
Pennsylvania Schnitz un Knepp How to Make Schnitz un Knepp Homemade
Schnitz un Knepp is in the same food family as PA Dutch chicken pot pie, ham pot pie and shoofly pie: comforting specialties, born out of the rural Pennsylvania landscape and the resourcefulness it requires.This dish (say: "snitz-en-nep"), is comprised of ham or pork shoulder that's simmered in stock until meltingly tender and then topped with homemade dumplings, reconstituted dried.
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2 1/2 tsp. baking powder. 2 eggs. 1/2 cup milk. Ann says to make sure that the ham and schnitz are at a full bubble as you add the knepp by large tablespoons full. Turn heat down to low, making sure that the pot is still simmering. Cover with a lid, and do not lift the lid and peek! It will cause the knepp to not rise and to lose its fluffiness.
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Meanwhile, prepare the dumpling dough: Mix the flour, baking powder, salt and pepper in a large bowl. In a separate bowl, mix the egg, melted butter and milk. Mix this into the flour mixture. Stir until blended (don't overwork the dough). Let dough rest for 30 minutes. Remove ham, onions and apples from pot and place them on a plate or in a bowl.
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Ingredients. 2 s flour; 3 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 egg; 2 tablespoons butter; 1/3 to 1/2 cup milk; Directions. Sift together dry ingredients.
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Add brown sugar. Make dumplings by sifting together the flour, salt, pepper and baking powder. Stir in the beaten egg, milk (enough to make fairly moist, stiff batter), and melted butter. Drop the batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight and cook dumplings for 15 minutes.
Schnitz un Knepp Recipe Ham and Apple Dumplings Recipe in 2022
Schnitz is well known in Pennsylvania German culture as a primary ingredient in pies and schnitz-und-knepp (dried apples with dumplings). The recipes for this dish vary a bit but the basic ingredients are ham, dried apples, and potatoes boiled together with dumplings added shortly before serving. See below for a recipe. Community gatherings
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Using a tablespoon, scoop some batter onto a spoon. Use your fingers to gently drop the batter into the simmering broth. Once all uncooked knepp are in the pot, cover and simmer for 18 to 20 minutes until cooked through. Place two knepp in bowl, top with ham, apple and onion and a ladle of broth. Garnish with parsley.
Schnitz un Knepp Recipe Ham and Apple Dumplings
Add apples, water, and brown sugar, then allow to cook for one more hour. Knepp: Sift together flour, baking powder, and salt. Stir in beaten egg and melted butter. Add milk until batter is stiff. Drop batter by spoonfuls into boiling ham and apples. Cover pan tightly and cook dumplings 10 to 12 minutes. Do not lift cover until ready to serve.
A fall Pa. Dutch favorite Schnitz and knepp
Add the brown sugar and cook for an additional hour. For the knepp, sift together the dry ingredients. Stir in the egg and melted butter. Add enough milk to make a batter stiff enough to drop from a spoon. Drop the batter by spoonfuls into the boiling ham and apples. Cover the pan tightly and cook the dumplings 10 to 12 minutes.
Schnitz un Knepp Recipe Ham and Apple Dumplings Recipe Recipes
Add apples and their water; continue to boil another hour. Add brown sugar. Add dumplings to the pot the last 18 minutes before service. To make dumplings: Sift dry ingredients together. Add egg, melted butter and enough milk to make a stiff batter. Drop by teaspoons into boiling liquid. Cover tightly and cook for 18 minutes.
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1 qt. dried apples soaked overnight in water to cover or more than cover. In morning cook about a 3lb. chunk of ham. Cook slowly 3 or 4 hours. Then add the apples and water. Boil over very slow fire. another hour. Add 2 tablespoon brown sugar. prepare the Knepp as follows. Mix 2 cups sifted flour with 1 teaspoon.
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This recipe for schnitz and knepp comes from The Pennsylvania Dutch Cookbook. (So does the somewhat less popuplar "Jellied Veal Loaf," which will not make an appearance in this column any time soon.). The recipe suggests soaking the apples overnight, but we put them in a pot of water on the stove and brought it to a boil, then mixed it.
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Boil the ham for two hours. Soak the dried apples for as long as the ham is boiling. When the meat is done, add the dried apples and however much water they have been soaking in. Boil for one more hour. You can reduce the boiling time if you want to but the flavor is better if you follow these directions.