Schnitz Un Knepp

This traditional Pennsylvania Dutch recipe combines ham and apples and tops them with dumplings.



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Servings: 8 to 10
Prep Time: 15 mins
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Ingredients
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    1  3  pound 
    smoked pork picnic
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    1  6  ounce package 
    (2 cups) dried apples
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    1/4  cup 
    packed brown sugar
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    1 1/2  cups 
    all-purpose flour
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    2   teaspoons 
    baking powder
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    1/4  teaspoon 
    salt
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    1   
    beaten egg
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    1/2  cup 
    milk
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    2   tablespoons 
    margarine or butter, melted

Directions
1.
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.
2.
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 until combined. Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid. Cover; simmer for 20 minutes (do not lift the cover) or until a toothpick inserted into the dumplings comes out clean.
3.
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 information
Per Serving: cal. (kcal) 390, Fat, total (g) 12, chol. (mg) 82, sat. fat (g) 4, carb. (g) 37, pro. (g) 32, sodium (mg) 1601, Percent Daily Values are based on a 2,000 calorie diet
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