Schnitz un Knepp Recipe Ham and Apple Dumplings
Jun 27, 2020 Updated Oct 21, 2022. '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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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 favorite Schnitz and knepp Only in York County
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.
A fall Pa. Dutch favorite Schnitz and knepp
Place the apples in large bowl, cover with water, and soak for 2 to 3 hours. When the ham is tender, add the apples and their soaking liquid to the pot. Add the brown sugar and onions, and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours. Into a large bowl, sift together the flour, baking powder, salt, and pepper.
Pennsylvania Dutch cuisine Schnitz and knepp recipe on old napkin
I mentioned schnitz un gnepp in passing in this August 2012 post about a Pennsylvania Dutch cookbook. For a much deeper look at this traditional dish, though, I recommend these posts on my wife's Only in York County blog: Our German roots: Schnitz and Knepp; Two fun follow-ups on mush and schnitz and knepp; Another schnitz and knepp recipe.
Papergreat Pennsylvania Dutch cuisine Schnitz and knepp recipe on old
Make the knepp (dumplings) by sifting together the flour, salt, pepper, and baking powder in a medium bowl. Stir in the beaten egg, melted butter, and enough milk to make a stiff, but moist, batter. Drop the batter by small spoonfuls into the Dutch Oven, on top of the ham and apples. Cover tightly and cook for 15-20 minutes.
schnitz un knepp Thrifted recipe cards from York, PA, via … Flickr
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 And Knepp Recipe Find Vegetarian Recipes
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.
A fall favorite Schnitz and knepp Only in York County
Lebanon PA, 5.20.2020 PA Dutch Schnitz un Knepp in Jo Ellen's Kitchen(Apples and Buttons) • 1 pound of schnitz (dried apples) • 2-3 pound end butt of a smok.
A fall favorite Schnitz and knepp Only in York County
2 cups sweet schnitz (dried apples) 1 hock end of ham. Soak the schnitz in water overnight. Next day simmer the ham in water until soft, and the soaked schnitz and the water in which they were soaked, and boil together for about one hour. Drop knepp dough by spoonful into the fast-boiling stew. Cover tightly and steam for 15 minutes. Serve.
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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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Mix well. Place into baking pan and bake at 325 degrees, stirring occasionally, for 1 hour or until potatoes are tender. Set aside. On floured board, roll dough to about 1/8-inch thickness. Allow.
Recipe comfort food creations schnitz and knepp Carroll County Times
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.
Apples & Buttons (Ham, Apples and Dumplings) SundaySupper Cindy's
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.
A fall Pa. Dutch favorite Schnitz and knepp
3 tablespoons butter, preferably unsalted. 1 large egg, beaten. 1/2 to 2/3 cup milk. In a large pot, cover ham with cold water. Bring to boil, reduce and simmer for 2 hours or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces.
Apples and Dumplings (SchnitzUnGnepp) Weavers Orchard
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.
