Schnitz Un Knepp Recipes

SCHNITZ UN KNEPP RECIPE

Steps:

• 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.
• Prepare the dumpling batter by mixing all of the ingredients.
• Drop by tablespoons into the boiling liquid.
• Cook COVERED tightly for 15 minutes.

SCHNITZ UN KNEPP

Steps:

• Place dried apples in a bowl and cover with enough water to cover. Set aside and soak for 3 hours.
• Place ham piece in large pot that has a tight-fitting lid. Add enough water to just cover meat and simmer 1-1/2 to 2 hours covered.
• When ham is tender, remove from pot, pull ham from the bone, and cut into cubes, return to pot and add the onion and dried apples along with the water in which the apples were soaked.
• Add the brown sugar and simmer for 30 to 40 minutes OR until apples are tender. When apples are tender, make the knepp.
• For the knepp: In a bowl, stir together flour, baking powder, salt, and pepper.
• In another bowl, mix egg and milk well, then add to dry ingredients. Drizzle in the melted shortening and mix just enough to dampen dry ingredients.
• With the ham broth in the pot boiling, drop the dumpling batter (knepp) from a table spoon on to the boiling broth. Cover tightly, reduce heat but keep the broth bubbling lightly and cook 18 to 20 minutes without lifting lid.
• Serve hot with broth.

SCHNITZ UN KNEPP

Steps:

• Remove skin and fat from outside of smoked pork.
• Place pork in a Dutch oven; add enough water to cover meat.
• Bring water to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• 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.
• Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean.
• Serve pork on a platter with the dumplings and apples.
• Spoon a small amount of the remaining liquid over the meat.
• Makes 8 to 10 servings.

SNITZ AND KNEPP

Steps:

• Soak the dried apples in water eight hours or overnight.
• Approximately 4 1/2 hours before serving, cover the ham with cold water and cook slowly for three hours.
• Add the apples and the water they were soaking in to the ham.
• 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.
• Do not lift the cover until ready to serve.