Schnitz un Knepp
Makes 6-8 servings
Ingredients
For the soup:
1 pound local dried apples
1 cup brown sugar
2 Spanish onions
1.5 pounds smoked boneless pork shoulder*
2 quarts chicken stock
1 fresh bay leaf
*I used a cottage butt (Cottage Ham – QCS – Queen City Sausage)
For the dumplings:
2 cups all-purpose flour
1 teaspoon Kosher salt
2/3 cup whole milk
1 egg, beaten
3 tablespoons bacon fat or reserved ham fat
2 tablespoons chopped parsley
Parsley sprigs, for garnish
Directions
For the soup:
Soak dried apples in warm water for 2 to 3 hours until partially re-hydrated. Drain, reserving liquid.
Cover ham with stock in Dutch oven (or a pressure cooker or instant pot, for a shorter cooking time). Cook for two hours, skimming any fat (reserve fat for later use).
Remove ham from pot. Pull into bite-sized pieces and return to stock with chopped onion, apples, apple water and brown sugar.
Simmer until apples are tender, between 15 and 18 minutes.
For the dumplings:
Sift flour and salt together in medium bowl, then form a well in center of dry mix
Add milk and beaten egg into well and incorporate with fork until sticky dough forms.
Drizzle in fat until incorporated and fold in chopped parsley.
Using a tablespoon, scoop some batter onto a spoon. Use your fingers to gently drop the batter into the simmering broth.
Once all uncooked knepp are in the pot, cover and simmer for 18 to 20 minutes until cooked through.
To serve, place two knepp in bowl, top with ham, apple and onion and a ladle of broth. Garnish with parsley.
Recipe courtesy of paeats.org
Makes 6-8 servings
Ingredients
For the soup:
1 pound local dried apples
1 cup brown sugar
2 Spanish onions
1.5 pounds smoked boneless pork shoulder*
2 quarts chicken stock
1 fresh bay leaf
*I used a cottage butt (Cottage Ham – QCS – Queen City Sausage)
For the dumplings:
2 cups all-purpose flour
1 teaspoon Kosher salt
2/3 cup whole milk
1 egg, beaten
3 tablespoons bacon fat or reserved ham fat
2 tablespoons chopped parsley
Parsley sprigs, for garnish
Directions
For the soup:
Soak dried apples in warm water for 2 to 3 hours until partially re-hydrated. Drain, reserving liquid.
Cover ham with stock in Dutch oven (or a pressure cooker or instant pot, for a shorter cooking time). Cook for two hours, skimming any fat (reserve fat for later use).
Remove ham from pot. Pull into bite-sized pieces and return to stock with chopped onion, apples, apple water and brown sugar.
Simmer until apples are tender, between 15 and 18 minutes.
For the dumplings:
Sift flour and salt together in medium bowl, then form a well in center of dry mix
Add milk and beaten egg into well and incorporate with fork until sticky dough forms.
Drizzle in fat until incorporated and fold in chopped parsley.
Using a tablespoon, scoop some batter onto a spoon. Use your fingers to gently drop the batter into the simmering broth.
Once all uncooked knepp are in the pot, cover and simmer for 18 to 20 minutes until cooked through.
To serve, place two knepp in bowl, top with ham, apple and onion and a ladle of broth. Garnish with parsley.
Recipe courtesy of paeats.org
