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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 45 min

Additional 1 hr

Total 2 hrs 45 min

Ingredients

Bone-in smoked ham, 900 g gross; estimated 450 g cooked edible meat, excluding bone
Dried apple slices, 225 g (estimated edible portion: 225 g)
Water, 720 ml
Packed brown sugar, 110 g
Apple cider vinegar, 15 ml
Ground cinnamon, 5 g
Ground cloves, 1.5 g
Onion, 170 g
Unsalted butter, 30 g
Kosher salt, 5 g
Black pepper, 2.5 g
Dumplings (Knepp) — section label
All-purpose flour, 500 g
Instant yeast, 7 g
Granulated sugar, 12 g
Salt, 6 g
Milk, 240 ml (approximately 240 g)
Egg, 50 g edible weight
Unsalted butter, 45 g
All-purpose flour for dusting, estimated 15 g

Instructions

1. 1. Put the bone-in smoked ham, onion, dried apples, brown sugar, cinnamon, cloves, vinegar, and water in a large Dutch oven. Bring to a simmer over medium heat.
2. 2. Reduce the heat, cover, and simmer gently for about 1 hour, until the ham is tender. Skim foam as needed.
3. 3. While the ham cooks, whisk together the flour, yeast, granulated sugar, and salt in a bowl. In another bowl, combine the warm milk, beaten egg, and melted butter. Stir the wet mixture into the dry mixture until a shaggy dough forms.
4. 4. Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Put it in a bowl, cover, and let rise in a warm place until doubled, about 45–60 minutes.
5. 5. Remove the ham briefly to a cutting board. Separate the edible meat from the bone, cut it into large pieces, and return the meat to the pot. Season with the listed salt and pepper to taste.
6. 6. Divide the risen dough into 12–14 large dumplings or 16–18 smaller ones. Shape into balls and arrange them in one layer on top of the simmering ham and apples.
7. 7. Cover tightly and cook over low heat for 20–25 minutes without uncovering or stirring, until the dumplings are puffed and cooked through.
8. 8. Remove from the heat and rest for 5 minutes. Serve the ham and apples with the dumplings, spooning the cooking juices over them. Refrigerate leftovers promptly and reheat gently.