Snitz und Knepp

[LKTraz]

Here's a uniquely Pennsylvania Dutch meal. My grandmother used to make this and taught me how.

Snitz is the dried apples and knepp is the dumplings.

Snitz und Knepp

3 pounds smoked ham with bone

4 cups dried tart apples (Snitz)
You can increase or reduce this amount according to taste. Also, make sure you get TART and not sweet dried apples.

3 tablespoons brown sugar

1 large onion, finely chopped
(Again, vary according to taste)

2 medium potatoes, cut into 1/2-inch cubes (optional)

Dumplings: (Knepp)

2 cups sifted flour or you may use Bisquick (my choice)

1/2 teaspoon salt

4 teaspoons baking powder

3 tablespoons unsalted butter

1 egg, beaten

1/2-2/3 cup milk

Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done.


To serve:

Place some knepp on a plate or if preferred in a bowl and ladle the snitz mixture over the top.