Entree: United States – Pennsylvania Dutch Country – Schnitz un Knepp (Stewed smoked ham with dried apples and soft yeast dumplings)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 45 min

Additional 1 hr

Total 2 hrs 45 min

Ingredients

- 1 bone-in smoked ham or ham hock, approx. 2 lb (900 g)
- 8 oz (225 g) dried apple slices (schnitz)
- 3 cups (720 ml) water or low-sodium chicken stock
- 1/2 cup (110 g) packed brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (1.5 g) ground cloves or 3 whole cloves (optional)
- 1 large onion, sliced, about 6 oz (170 g)
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) kosher salt, more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper

Dumplings (Knepp)
- 4 cups (500 g) all-purpose flour
- 2 1/4 tsp (7 g) instant yeast (1 packet)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm milk (about 110°F/43°C)
- 1 large egg, about 50 g
- 3 tbsp (45 g) unsalted butter, melted
- Extra flour for dusting

Instructions

1. Place the smoked ham or ham hock in a large Dutch oven. Add the sliced onion, dried apple slices, brown sugar, cinnamon, cloves (if using), apple cider vinegar, and water or stock. Bring to a simmer over medium heat.
2. Reduce heat to low, cover, and simmer gently for 1 hour to meld flavors and tenderize the ham. Skim any foam from the surface.
3. While the ham simmers, make the dumpling dough: whisk together the flour, instant yeast, sugar, and salt in a bowl. In a separate bowl, combine warm milk, beaten egg, and melted butter. Pour wet ingredients into dry and stir until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.
5. After the ham has simmered 1 hour, remove the ham briefly to a cutting board. If using a whole ham, cut into large chunks or remove bone; return meat to pot. Taste and adjust seasoning with salt and pepper.
6. Divide risen dough into 12–14 equal pieces (for large dumplings) or 16–18 for smaller ones. Shape each into a smooth ball and arrange them directly on top of the simmering ham and apple mixture in an even layer, spacing slightly.
7. Cover the pot tightly and cook over low heat without uncovering for 20–25 minutes, until dumplings are cooked through and puffed. Do not stir.
8. Remove lid and let rest 5 minutes. Serve hot: place ham and apples on a platter and mound dumplings around or on top, spooning pan juices over. Leftovers keep well refrigerated and reheat gently.