Best 4 Schnitz Und Knepp Recipes
**Savor the Hearty Flavors of German Schnitz and Knepp: A Culinary Delight**
Embark on a culinary journey to the heart of Germany and discover the delectable duo of Schnitz and Knepp, two traditional dishes that embody the essence of German cuisine. Schnitz, a savory meatloaf, is crafted with a blend of ground pork, beef, and veal, seasoned to perfection with a symphony of herbs and spices. Alongside Schnitz, Knepp, delicate dumplings made from a mixture of bread, flour, and eggs, play a harmonious supporting role. Together, they create a symphony of flavors that will tantalize your taste buds and leave you craving more.
**A Journey Through the Recipes:**
1. **Schnitz:** Dive into the art of preparing Schnitz, a quintessential German meatloaf. Discover the secrets behind selecting the right cuts of meat, the precise ratios of pork, beef, and veal, and the delicate balance of herbs and spices that elevate this dish to culinary greatness.
2. **Knepp:** Unleash the secrets of crafting Knepp, the perfect accompaniment to Schnitz. Learn the techniques for creating a smooth, cohesive dough using bread, flour, and eggs. Explore the art of shaping the dumplings and mastering the cooking process to achieve the ideal texture and consistency.
3. **Schnitz and Knepp in Broth:** Experience the harmonious union of Schnitz and Knepp in a savory broth. Discover the secrets behind creating a flavorful broth that complements the richness of the meatloaf and dumplings, elevating the dish to a comforting and satisfying meal.
4. **Schnitz and Knepp with Sauerkraut:** Embark on a culinary expedition into the world of Schnitz and Knepp with sauerkraut. Learn the art of preparing tangy, flavorful sauerkraut that perfectly balances the heartiness of the meatloaf and dumplings, creating a symphony of flavors that will delight your senses.
5. **Schnitz and Knepp with Potato Salad:** Explore the delightful combination of Schnitz and Knepp with potato salad. Discover the secrets behind creating a creamy, tangy potato salad that complements the savory flavors of the meatloaf and dumplings, resulting in a satisfying and harmonious meal.
Prepare to tantalize your taste buds and embark on a culinary adventure with Schnitz and Knepp, a testament to the rich culinary heritage of Germany.
SCHNITZ UN KNEPP
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
Provided by ChelseaW
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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 till combined.
- Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid.
- Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean.
- 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 Facts : Calories 609.6, Fat 34.9, SaturatedFat 11.8, Cholesterol 146.2, Sodium 344.6, Carbohydrate 39.8, Fiber 2.5, Sugar 19, Protein 33.2
SCHNITZ UN KNEPP RECIPE
Schnitz un Knepp is a dish of boiled ham with apple dumplings. It's one of my favorite Pennsylvania Dutch recipes.
Provided by Ellen Christian
Time 3h10m
Number Of Ingredients 9
Steps:
- Boil the ham for two hours.
- Soak the dried apples for as long as the ham is boiling.
- When the meat is done, add the dried apples and however much water they have been soaking in.
- Boil for one more hour.
- You can reduce the boiling time if you want to but the flavor is better if you follow these directions.
- Prepare the dumpling batter by mixing all of the ingredients.
- Drop by tablespoons into the boiling liquid.
- Cook COVERED tightly for 15 minutes.
Nutrition Facts : Calories 2443 calories, Carbohydrate 282 grams carbohydrates, Cholesterol 258 milligrams cholesterol, Fat 74 grams fat, Protein 153 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1 cup, Sodium 10874 grams sodium, Sugar 48 grams sugar
SCHNITZ UND KNEPP RECIPE
Provided by á-24734
Number Of Ingredients 11
Steps:
- Cover the dried apple slices with water and soak overnight. When apple slices are ready, put the ham in the pot and add water to cover. Bring to a boil, reduce heat, cover and simmer over medium heat for 2 hours. (Precooked ham will only take about 30 minutes.) When the meat is tender, remove the ham and cut it off the bone. Cut the meat into bite-sized pieces and return it to the pot. Add the apples and water in which they were soaked. Add the brown sugar and spice and cook 1 hour longer. Add the Gnepp (dumplings) for the last 20 minutes. To make the Gnepp: Sift the dry ingredients into a large bowl. Stir in the beaten egg and melted butter. Add just enough milk until the batter is stiff. Drop a spoonful of the dough into the boiling ham and apples. Feel free to add water in order to cook the dumplings. Cover the kettle tightly and simmer 20 minutes. Remove the dumplings with a slotted spoon and set aside. Drain off excess water and place the ham and apples onto a platter. Serve with the dumplings on top.
SCHNITZ UND KNEPP - DRIED APPLES AND DUMPLINGS
I am a man well up in years with simple tastes and few, But I would like to eat again a dish my boyhood knew. A rare old dish that Mother made that filled us all with pep, This generation knows it not-we called it Schnitz and Knepp. I patronize all restaurants where grub is kept for sale, But my search up to the present has been without avail. They say they never heard of it, and I vainly wonder why, For that glorious concoction was better than pie. Dried apple snits, a slab of ham and mammoth balls of dough Were the appetizing units that filled us with a glow, When mother placed the smoking dish upon the dinner table, And we partook of its delight as long as we were able. My longing for that boyhood dish I simply will not shelf; If I cannot find it anywhere, I'll make the thing myself.
Provided by Molly53
Categories Ham
Time 12h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Wash apples; cover with water and let soak at least 8 hours or overnight.
- Cover ham with cold water and simmer for 3 hours.
- Add apples and their water; continue to boil another hour.
- Add brown sugar.
- Add dumplings to the pot the last 18 minutes before service.
- To make dumplings: Sift dry ingredients together.
- Add egg, melted butter and enough milk to make a stiff batter.
- Drop by teaspoons into boiling liquid.
- Cover tightly and cook for 18 minutes.
- Serve piping hot on a large platter.
Nutrition Facts : Calories 739.2, Fat 41.3, SaturatedFat 15.7, Cholesterol 159.8, Sodium 2678.4, Carbohydrate 60, Fiber 4.6, Sugar 27.8, Protein 32.8
Tips:
- To make sure your schnitz and knepp are cooked evenly, use a meat thermometer to check the internal temperature. The schnitz should reach an internal temperature of 160°F (71°C) and the knepp should reach an internal temperature of 165°F (74°C).
- If you don't have a meat thermometer, you can also check the doneness of the schnitz and knepp by cutting into them. The schnitz should be cooked through and the knepp should be firm.
- Serve the schnitz and knepp with your favorite sides, such as mashed potatoes, gravy, or sauerkraut.
- To make the schnitz and knepp ahead of time, cook them according to the recipe and then store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in the oven or microwave.
Conclusion:
Schnitz and knepp is a traditional German dish that is easy to make and delicious to eat. The schnitz is a breaded and fried cutlet, while the knepp is a dumpling made with bread, eggs, and milk. This dish is typically served with mashed potatoes and gravy, but it can also be served with other sides, such as sauerkraut or vegetables. Schnitz and knepp is a hearty and satisfying meal that is perfect for a cold winter day.
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