Schnitzundkneppdriedapplesanddumplings Recipes

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 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.

DUMPLINGS WITH A CRISPY SKIRT

Steps:

• Soak the mushrooms in a medium bowl with 3 cups cool water. Stir to moisten the entire surface of the mushrooms. Set aside at room temperature for at least 3 hours and up to 4 hours.
• When the mushrooms are nearly rehydrated, toss the cabbage with 1 tablespoon salt in a medium bowl and let sit until liquid pools at the bottom, about 15 minutes. Squeeze out as much water as possible from the cabbage in between two hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom soaking water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and 1 teaspoon salt. Mix only in one direction using chopsticks until the pork-and-cabbage mixture starts to become sticky. Stir in 3 tablespoons of the neutral oil until evenly mixed.
• Remove and discard the stems from the mushrooms. Finely chop the mushrooms and add to the pork filling. Stir until combined.
• Set up a dumpling wrapping station with the following: a small bowl of cold water for sealing, the pork-and-cabbage filling, gyoza wrappers kept in the package and a large plate or baking sheet lined with plastic wrap to prevent the dumplings from sticking.
• Place one gyoza wrapper in your palm, add 1 tablespoon of the filling to the center, then lightly dab the perimeter of the wrapper with cold water (I use my index finger). Fold into a half-moon shape and seal the midpoint, leaving the sides open. Make 2 pleats starting from the left side of the half-moon folding towards the midpoint then firmly press the pleated side to seal. Repeat the pleating on the right side. Firmly press to seal the dumpling and thin out the edge of the wrapper slightly. Place the finished dumplings on the prepared plate. Repeat with the remaining wrappers and filling (see Cook's Note).
• Whisk together 1/2 cup cold water, 1 teaspoon of the cornstarch, 1/2 teaspoon of the flour and 1/4 teaspoon of the white vinegar in a small bowl until the slurry is smooth and free of lumps.
• Heat the remaining 2 tablespoons neutral oil in a large nonstick skillet (about 11-inch) over medium-high heat until shimmering. Arrange 10 dumplings in a concentric circle or flower pattern (place the pointy end of each dumpling in the center of the skillet with the pleated side of the next dumpling facing the flat side of the previous one). Fry until the bottoms are golden brown, about 2 minutes. Stir the slurry before pouring into the skillet, cover with a lid, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Uncover and cook over medium heat, moving the skillet as needed for even browning, until the skirt looks dry, crisp and golden brown. Remove from the heat, place a large dinner plate over the skillet and carefully invert the dumplings onto the plate with the skirt-side up. Serve immediately with Chinese black vinegar, for dipping.
• Repeat making the slurry and frying the remaining dumplings or freeze the dumplings on the plastic wrap-lined plate until frozen, then transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.

SCHNITZ UND KNEPP - DRIED APPLES AND DUMPLINGS

Steps:

• Wash apples; cover with water and let soak at least 8 hours or overnight.
• Cover ham with cold water and simmer for 3 hours.
• Add apples and their water; continue to boil another hour.
• Add brown sugar.
• Add dumplings to the pot the last 18 minutes before service.
• To make dumplings: Sift dry ingredients together.
• Add egg, melted butter and enough milk to make a stiff batter.
• Drop by teaspoons into boiling liquid.
• Cover tightly and cook for 18 minutes.
• Serve piping hot on a large platter.

NO-KNEAD APPLE DUMPLINGS

Steps:

• Peel and slice apples into 16 slices.
• Roll 1 apple slice into each crescent roll and place into 13x9-inch baking dish.
• Melt butter, sugar and vanilla in a sauce pan (do not caramelize)!
• Just enough heat to melt the sugar.
• Pour over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of rolls.
• Bake for 30 minutes at 350°F.
• Then cover with foil and bake another 10 minutes.
• Serve warm and enjoy!

APPLE DUMPLINGS WITH CRESCENT ROLL DOUGH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Peel and core apple, then cut into 8 slices.
• Combine water, white sugar, and butter in a saucepan over medium heat; stir regularly and bring to a boil. Remove from the heat.
• Unroll crescent dough into 8 pieces. Wrap each piece around an apple slice and transfer to a 9-inch square baking dish. Slowly pour sugar water over the dumplings.
• Mix brown sugar and cinnamon together in a small bowl until combined. Sprinkle over the dumplings.
• Bake in the preheated oven until puffed and golden brown, about 30 minutes. Remove from the oven and spoon hot sugar mixture over the dumplings to glaze them. Serve warm.