Best 5 Schnitz Und Knepp Recipes

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Schnitz un Knepp is a traditional dish from the Palatinate region of Germany, typically served during the fall and winter months. This hearty and flavorful stew is made with pork, dumplings, and a variety of vegetables, and is sure to warm you up on a cold day. The pork is first browned in a pot, then vegetables such as carrots, celery, and onions are added. The broth is then poured in, and the mixture is simmered until the pork and vegetables are tender. Finally, the dumplings are added and cooked until they are fluffy and light. Schnitz un Knepp is typically served with a side of mashed potatoes or sauerkraut.

Let's cook with our recipes!

SCHNITZ UN KNEPP



Schnitz un Knepp image

Schnitz und Knepp is quintessential Pennsylvania Dutch; an old recipe, the name translates to "Apples and Buttons". The dish consists of schnitz (dried apples), ham, and knepp (the dumplings or "buttons").

Provided by A Coalcracker in the Kitchen

Categories     Entree

Number Of Ingredients 11

1 pound dried apples
2 to 4 tablespoons brown sugar (depending on your personal taste)
1 chopped medium onion
3 pounds end piece smoked ham
2 cups sifted flour
1 teaspoon salt
1 egg, beaten
3 Tablespoon melted shortening
4 teaspoon baking powder
1/4 teaspoon pepper
2/3 cup milk

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.

Nutrition Facts :

SCHNITZ UN KNEPP RECIPE



Schnitz un Knepp Recipe image

Schnitz un Knepp is a dish of boiled ham with apple dumplings. It's one of my favorite Pennsylvania Dutch recipes.

Provided by Ellen Christian

Time 3h10m

Number Of Ingredients 9

1 3 lb. ham
1 qt. dried Schnitz (apples)
2 c. flour
1 egg
1/4 tsp. pepper
4 tsp. baking powder
1 Tbsp. milk
1 tsp. salt
3 Tbsp. melted shortening

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.

Nutrition Facts : Calories 2443 calories, Carbohydrate 282 grams carbohydrates, Cholesterol 258 milligrams cholesterol, Fat 74 grams fat, Protein 153 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1 cup, Sodium 10874 grams sodium, Sugar 48 grams sugar

SNITZ AND KNEPP



Snitz and Knepp image

This is a simple and traditional Pennsylvania Dutch recipe. It simmers, unattended, for a long time releasing an intoxicating aroma while you go about your daily errands. Cooking time does not include soaking the apples overnight.

Provided by Mercy

Categories     One Dish Meal

Time 5h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs cured ham (or 1 ham hock)
2 cups dried apples
2 tablespoons brown sugar
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted
1/3-1/2 cup milk

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.

Nutrition Facts : Calories 461.6, Fat 12.1, SaturatedFat 5.2, Cholesterol 106.3, Sodium 2197.9, Carbohydrate 56.6, Fiber 3.6, Sugar 21, Protein 31.4

SCHNITZ UN KNEPP



Schnitz Un Knepp image

Few recipes are so locally famous, yet so little known elsewhere, as schnitz un knepp from Pennsylvania. It combines two foods, ham and apples, that are staples of Pennsylvania Dutch cooking. Schnitz means "sliced, dried apples" and knepp is "dumpling". From Heritage of America Cookbook

Provided by ChelseaW

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 lbs pork shoulder (smoked picnic shoulder is best)
6 ounces dried apples
1/4 cup packed brown sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1/2 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted

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.

Nutrition Facts : Calories 609.6, Fat 34.9, SaturatedFat 11.8, Cholesterol 146.2, Sodium 344.6, Carbohydrate 39.8, Fiber 2.5, Sugar 19, Protein 33.2

SCHNITZ UND KNEPP RECIPE



Schnitz Und Knepp Recipe image

Provided by รก-24734

Number Of Ingredients 11

Gnepp:
3 lbs. Smoked Ham Hock
2 Cups Apple Schnitz (sliced, dried apples)
2 Tbs. Brown Sugar
Cloves or Ground Cinnamon
2 Cups Flour
1/2 tsp. Salt
2 Tbs. Butter, melted
1 Tbs. Baking Powder
1 Egg, beaten
1/2 Cup Milk

Steps:

  • Cover the dried apple slices with water and soak overnight. When apple slices are ready, put the ham in the pot and add water to cover. Bring to a boil, reduce heat, cover and simmer over medium heat for 2 hours. (Precooked ham will only take about 30 minutes.) When the meat is tender, remove the ham and cut it off the bone. Cut the meat into bite-sized pieces and return it to the pot. Add the apples and water in which they were soaked. Add the brown sugar and spice and cook 1 hour longer. Add the Gnepp (dumplings) for the last 20 minutes. To make the Gnepp: Sift the dry ingredients into a large bowl. Stir in the beaten egg and melted butter. Add just enough milk until the batter is stiff. Drop a spoonful of the dough into the boiling ham and apples. Feel free to add water in order to cook the dumplings. Cover the kettle tightly and simmer 20 minutes. Remove the dumplings with a slotted spoon and set aside. Drain off excess water and place the ham and apples onto a platter. Serve with the dumplings on top.

Tips:

  • Use high-quality ingredients, especially for the schnitzel. Look for veal or pork cutlets that are at least 1/2 inch thick.
  • Tenderize the schnitzel before cooking. This will help to make it more tender and juicy.
  • Use a light hand when breading the schnitzel. Too much breading will make it tough.
  • Cook the schnitzel in a hot pan with plenty of oil. This will help to create a crispy crust.
  • Don't overcrowd the pan when cooking the schnitzel. This will cause the schnitzel to steam instead of fry.
  • Serve the schnitzel immediately with your favorite sides.
  • For the knepp, use a combination of different types of flour. This will give the knepp a more complex flavor and texture.
  • Don't overmix the knepp batter. Overmixing will make the knepp tough.
  • Drop the knepp batter into the boiling water by spoonfuls. This will help to create evenly sized knepp.
  • Cook the knepp until they float to the top of the water. This will ensure that they are cooked through.
  • Serve the knepp with your favorite gravy or sauce.

Conclusion:

Schnitz und knepp is a classic German dish that is both delicious and easy to make. With a few simple tips, you can make schnitz und knepp that is sure to impress your family and friends. So next time you're looking for a hearty and satisfying meal, give schnitz und knepp a try. You won't be disappointed!

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