Pennsylvania Schnitz un Knepp

Step 2

Soak dried apples in warm water for 2 to 3 hours until partially re-hydrated. Drain, reserving liquid.

Step 4

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).

Step 6

Remove ham from pot. Pull into bite-sized pieces and return to stock with chopped onion, apples, apple water and brown sugar.

Step 8

Simmer until apples are tender, between 15 and 18 minutes.

Step 10

Sift flour and salt together in medium bowl, then form a well in center of dry mix

Step 12

Add milk and beaten egg into well and incorporate with fork until sticky dough forms.

Step 14

Drizzle in fat until incorporated and fold in chopped parsley.

Step 16

Using a tablespoon, scoop some batter onto a spoon. Use your fingers to gently drop the batter into the simmering broth.

Step 18

Once all uncooked knepp are in the pot, cover and simmer for 18 to 20 minutes until cooked through.

Step 20

Place two knepp in bowl, top with ham, apple and onion and a ladle of broth. Garnish with parsley.