Apples and Dumplings (Schnitz-Un-Gnepp) Author: Weaver’s Orchard Apples and Dumplings (Schnitz Und Knepp) Author: Weaver’s Orchard Apples and Dumplings (Schnitz Un Knepp) Author: Weaver’s Orchard Apples must be soaked in water overnight.
2 cups dried apples (schnitz)
2 lbs. ham on the bone
1 onion, sliced
1/4 cup brown sugar
1/2 tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
1/4 tsp ground pepper
1 egg, lightly beaten
3 tablespoons butter, melted
1 cup milk
Soak the apples in water overnight the night before so that they expand.
The next day, simmer the ham, covered, for one hour. Add the dried apples along with their soaking water and onion slices. Simmer, covered, one more hour.
Meanwhile, prepare the dumpling dough: Mix the flour, baking powder, salt and pepper in a large bowl. In a separate bowl, mix the egg, melted butter and milk. Mix this into the flour mixture. Stir until blended (don’t overwork the dough). Let dough rest for 30 minutes.
Remove ham, onions and apples from pot and place them on a plate or in a bowl. Remove ham bones and discard. Add brown sugar and cinnamon to the cooking liquid.
Rip spoonful-sized bits of dough and drop them into the simmering liquid in the pot. The dumplings are ready when they expand and soak up broth. Add the apples and ham back into the pot and serve.