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Title: Schnitz Und Knepp
Categories: Meat
Yield: 10 Servings
| 1 | qt | Dried apple slices |
| 1 | 3-lb piece smoked ham; bone in | |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 4 | ts | Baking powder |
| 1/4 | ts | Fresh ground black pepper |
| 1 | Egg; beaten | |
| 3 | tb | Salad oil |
| 4 | tb | Milk |
The name of this dish, literally translated, means "Apples and Buttons." It is a soup-ham-and-apple-stew-dumpling-type dish that could only have come from the kitchen of a woman who had to keep her menfolk heavy and healthy. It worked!
Soak the dried apple slices in water to cover overnight.
Place a 12-quart covered stockpot on the stove and add the ham piece. Barely cover with water and bring to a boil. Reduce heat, cover, and simmer for 2 hours. Then add the apples along with the water in which they soaked. Cover and simmer for 40 minutes.
In the meantime, make the dumpling batter. Mix all the dry ingredients together in a mixing bowl. Mix the liquids together and stir into the flour. Drop by small spoonful into the boiling ham and apple broth. Cover and simmer, without lifting the lid, for 20 minutes. You will have better luck if you make these dumplings very small. A measuring teaspoonful should be ample.
Serve on a very large platter so that each person may have a little ham along with their "Apples and Buttons."
Serve with pickles, Cabbage and Salt Pork, and Pickled Eggs.
NOTE: If you are not used to noodle-type dumplings such as these, then you can try making this dish with our dumpling recipe.
TIME INCLUDES OVERNIGHT SOAKING
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