KNEPP RECIPES

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KNEPP (AMISH DUMPLINGS) RECIPE BY DENISE - COOKEATSHARE



Knepp (Amish Dumplings) Recipe by Denise - CookEatShare image

Knepp are Amish dumplings they are part of an old amish dish Schnitz und Knepp. I will post that recipe as well, but these dumplings can be used in soups and stew too.

Provided by Denise Sherin

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Number Of Ingredients 5

2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp (1/4 stick) butter, at room temperature
1 1/2 cup milk

Steps:

  • Sift flour, baking powder and salt together in a lg mixing bowl. Cut in butter w pastry blender or your fingers. Add milk and stir until dough is smooth. Drop by tablespoons into pot of boiling water (or stock, soup or stew) Cover pot with lid and simmer over medium heat for about 12 mins. DO NOT lift the lid during cooking. Remove w slotted spoon if cooking in water. Or serve in your soup or stew. Makes approx 10 dumplings

Nutrition Facts : ServingSize 132 g, Calories 267, FatContent 7.48 g, TransFatContent 0.0 g, SaturatedFatContent 4.37 g, CholesterolContent 20 g, SodiumContent 1051 g, CarbohydrateContent 41.47 g, FiberContent 1.4 g, SugarContent 3.99 g, ProteinContent 7.57 g

SNITZ AND KNEPP RECIPE - FOOD.COM



Snitz and Knepp Recipe - Food.com 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.

Total Time 5 hours

Prep Time 30 minutes

Cook Time 4 hours 30 minutes

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, FatContent 12.1, SaturatedFatContent 5.2, CholesterolContent 106.3, SodiumContent 2197.9, CarbohydrateContent 56.6, FiberContent 3.6, SugarContent 21, ProteinContent 31.4

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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
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Schnitz und Knepp is an old rare Amish dish. My neighbor growing up was from Pa Dutch country, he grew up on a farm. His mother made very traditional Pa Dutch recipes. This was something he ate as a child. Made with ham they smoked and apples they dried themselves, it's salty and sweet. Pronounced: snitz en nep
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Schnitz und Knepp is an old rare Amish dish. My neighbor growing up was from Pa Dutch country, he grew up on a farm. His mother made very traditional Pa Dutch recipes. This was something he ate as a child. Made with ham they smoked and apples they dried themselves, it's salty and sweet. Pronounced: snitz en nep
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