Schitz un Knepp I (Apples and Dumplings)
is an old Pennsylvania German dish this is one version.
Makes 6 to 8
– cups dried, sweet apples
to 4 – pounds ham
– egg, beaten
– tablespoons butter, softened
- cup milk
– cups all-purpose flour, sifted
– teaspoons baking powder
- teaspoon salt
- Soak the dried
apples (schnitz) in water overnight.
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
- Slowly begin adding the
milk. Add just enough to make a
- 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.
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.