Apples & Buttons (Schnitz Un Knepp)
Submitted by Lennox
A traditional Pennsylvania Dutch one-pot meal with ham, dried apples, and fluffy dumplings simmered together in a sweet-savory broth.
YIELD
1 servingsPREP
1 hrsCOOK
4 hrsREADY
5 hrsThis rustic Pennsylvania Dutch dish cooks ham for hours until it falls apart, then adds rehydrated dried apples for old-fashioned sweetness.
Fluffy dumplings steam on top, soaking up the porky, fruity broth.
The name literally means “sliced apples and buttons," referring to the dumpling shapes bobbing in the pot.
Kitchen Tips
- Soak dried apples overnight for best texture and flavor
- Use a heavy-lidded pot so dumplings steam properly without peeking
- Don’t lift the lid during the 15-minute dumpling cook time
- Serve immediately while dumplings are light and fluffy
Ingredients
Directions
Pick over and wash dried apples. Cover with water and let soak over night or for a number of hours. In the morning, cover ham with cold water and let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. 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. Serve piping hot on large platter.
Comments
I was so proud when I finally made Schnitz Un Knepp properly for my PA.Dutch husband. As did his gr.mother, we always used dried SWEET apples. They were hard to get. Think I last got them at Farmer's Mkt. in Lancaster. That was many years ago.