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Schitz un Knepp I (Apples and Dumplings)
Makes 6 to 8 servings.

This is an old Pennsylvania German dish this is one version.


2 cups dried, sweet apples

3 to 4 pounds ham

Knepp (dumplings)

1 egg, beaten

2 tablespoons butter, softened

1/4 - cup milk

2 cups all-purpose flour, sifted

3 teaspoons baking powder

1/2 - teaspoon salt

  • Soak the dried apples (schnitz) in water overnight.  
  • Next day scrub and dry the ham and simmer it in water for about 3 hours.  
  • Add the apples and the water they have soaked-in.  Boil the ham hocks and apples together for another 1 hour.
  • While they are cooking, begin making the dumplings (knepp).  
  • In a mixing bowl, sift together the flour, baking powder, and salt.  
  • To the flour mixture, make a hole in the center and add the egg and butter.  
  • Slowly begin adding the milk.  Add just enough to make a stiff batter.  
  • Using a tablespoon, drop a spoonful of batter into the boiling apple-ham mixture.  
  • Cover and steam for 12 to 15 minutes.
  • Serve on a hot platter, placing the ham in the center, the Schnitz (apples) circling the ham, and the Knepp (dumplings) around the edges.

Picnicking & Tailgating:

Make a day or two ahead.  Heat (on stove or in microwave) before leaving.  Pour into a thermal container and serve when you reach your destination.


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