Schnitz un gnepp

1 servings

Ingredients

Quantity Ingredient
1 each Thick slice of ham, 2 to 3 lbs.
(precooked or boiled until tender)
2 cups Flour 1 egg
4 teaspoons Baking 3 tablespoons
Powder melted butter
Country dried apples or
Unsweetened pie-sliced apples
2 tablespoons Brown sugar
¼ teaspoon Pepper milk
1 teaspoon Salt

Directions

DUMPLINGS

Apples and buttons, this best-known of all Pennsylvania Dutch dishes is called. Truly a meal in itself, it contains proteins, starch and carbohydrates in a giant slab of ham surrounded by raised dumplings and stewed apples. To prepare, add apples and their liquid to ham and boil for one hour. If dried apples are used, they should be soaked overnight first. Add brown sugar. Prepare dumplings by sifting together flour, baking powder, salt and pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but moist batter. Drop batter by large spoonfuls into main dish, cover tightly and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be substituted for the dumpling batter.

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