Pennsylvania Dutch Schnitz un Knepp with Ham and Apple Dumplings

This comforting Pennsylvania Dutch farmhouse supper brings together smoky ham, tender dried apples, sweet onions, and fluffy homemade dumplings in a lightly sweetened broth. Schnitz means dried apples, and knepp refers to the dumplings, which cook right in the pot and soak up the savory, apple-scented juices.

Quick Recipe Version (TL;DR)

• Yield: 6 servings, with 2 dumplings per serving
• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• Ham and apples: 2 pounds fully cooked boneless smoked ham, 8 ounces unsweetened dried apple slices, 1 medium yellow onion, and 6 cups water
• Broth seasoning: 2 tablespoons packed light brown sugar, 1 tablespoon apple cider vinegar, and 1/4 teaspoon ground black pepper
• Dumpling dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon fine salt
• Dumpling wet ingredients: 3/4 cup whole milk, 1 large egg, and 2 tablespoons unsalted butter, melted and cooled
• To finish: 1 tablespoon chopped fresh parsley

Do This

• 1. Cut the onion into thin slices and the dried apples into bite-size pieces.
• 2. Combine the ham, onion, and water in a wide, 6-quart pot. Bring to a boil over medium-high heat, allowing about 10 minutes, then cover and gently simmer for 40 minutes.
• 3. Remove the ham, cut it into 1-inch pieces, and return it to the pot with the apples, brown sugar, vinegar, and pepper. Simmer, covered, for 15 minutes.
• 4. Whisk the flour, baking powder, and salt together. Separately whisk the milk, egg, and melted butter; fold into the flour just until combined.
• 5. Drop the dough over the gently simmering ham and apples in 12 equal mounds, about 2 rounded tablespoons each. Cover tightly and cook for 20 minutes without lifting the lid.
• 6. Check that the dumplings are cooked through, then serve with the ham, apples, and generous spoonfuls of broth. Sprinkle with parsley.

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Why You’ll Love This Recipe

• A lovely sweet-and-savory balance: Concentrated apple sweetness softens the smoky saltiness of the ham.
• Simple, satisfying ingredients: Pantry staples turn into a hearty farmhouse meal.
• No rolling or shaping: These soft drop dumplings come together with a bowl and spoon.
• Mostly hands-off cooking: The ham flavors the broth while you prepare the remaining ingredients.

Despite the name, these are not pastry-wrapped apples. The dried apples simmer alongside the ham, and the flour dumplings steam on top of the flavorful broth.

Grocery List

• Produce: 1 medium yellow onion and fresh parsley
• Meat: 2 pounds fully cooked boneless smoked ham, preferably a solid piece rather than thin deli slices
• Dairy: Whole milk and unsalted butter
• Eggs: 1 large egg
• Pantry: Unsweetened dried apple slices, all-purpose flour, baking powder, light brown sugar, apple cider vinegar, fine salt, and ground black pepper

Full Ingredients

For the Ham and Apple Broth

• 2 pounds (907 g) fully cooked boneless smoked ham, in one piece
• 6 cups (1.42 liters) water
• 1 medium yellow onion, about 5 ounces (150 g), peeled and thinly sliced
• 8 ounces (227 g) unsweetened, chewy dried apple slices or rings, cut into approximately 1-inch pieces
• 2 tablespoons (25 g) packed light brown sugar
• 1 tablespoon (15 ml) apple cider vinegar
• 1/4 teaspoon ground black pepper

For the Flour Dumplings

• 2 cups (240 g) all-purpose flour, spooned into the measuring cup and leveled
• 2 teaspoons (8 g) baking powder
• 1/4 teaspoon fine salt
• 3/4 cup (180 ml) whole milk
• 1 large egg
• 2 tablespoons (28 g) unsalted butter, melted and cooled until lukewarm

For Serving

• 1 tablespoon chopped fresh parsley

Step-by-Step Instructions

Step 1: Prepare the apples, onion, and cooking pot

Thinly slice the onion. Cut the dried apples into approximately 1-inch pieces, removing any tough stem ends or bits of core. Use soft, chewy dried apples rather than crisp apple chips; they will plump up in the broth and keep their concentrated fruit flavor.

Choose a wide, heavy-bottomed, 6-quart Dutch oven or pot with a tight-fitting lid. A cooking surface approximately 11 to 12 inches across gives the dumplings enough room to expand.

Step 2: Simmer the ham to build a smoky broth

Place the whole piece of ham, sliced onion, and 6 cups water in the pot. Bring to a boil over medium-high heat, allowing about 10 minutes. Reduce the heat to low or medium-low, cover, and simmer gently for 40 minutes.

Keep the liquid at a gentle simmer, approximately 190–200°F (88–93°C), rather than a rolling boil. The ham is already cooked; this stage draws its smoky flavor into the water and softens the onion. Do not add salt to the broth—the ham usually provides plenty.

Step 3: Add the dried apples and season the broth

Transfer the ham to a cutting board with tongs. Let it stand just long enough to handle safely, then cut it into 1-inch pieces, discarding any tough rind or large pieces of excess fat. Return the ham to the pot.

Add the dried apples, brown sugar, apple cider vinegar, and black pepper. Stir gently, cover, and simmer for 15 minutes. The apples should become plump and tender but still recognizable. The small amount of vinegar balances the fruit and sugar without making the broth taste sour.

Step 4: Mix the soft dumpling dough

During the last 5 minutes of the apple simmer, whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl or measuring jug, whisk the milk, egg, and cooled melted butter until combined.

Pour the wet ingredients into the flour mixture. Fold with a spoon or flexible spatula just until no dry flour remains. The dough should be thick, sticky, and scoopable, not pourable. A slightly lumpy mixture is fine; avoid beating or kneading it, which can make the dumplings tough.

Step 5: Drop and steam the dumplings

Make sure the ham-and-apple mixture is gently simmering. If necessary, adjust the heat before adding the dough. Drop the dough into the pot in 12 equal mounds, approximately 2 rounded tablespoons each, distributing them evenly over the ham and apples. Their lower edges should touch the broth while their tops remain above it.

Cover immediately with the tight-fitting lid. Cook over low heat for 20 minutes without lifting the lid. The trapped steam cooks the dumplings from above while the broth flavors them from below. Keep the simmer gentle so the dumplings do not break apart.

Step 6: Check for doneness and serve

Remove the lid and check one of the largest dumplings. Its center should look fluffy and set, with no wet dough, and a toothpick should come out without sticky batter. For a temperature check, the center should reach approximately 200°F (93°C). If needed, cover and cook for another 3 minutes, then check again.

Divide the ham and apples among 6 shallow bowls. Add 2 dumplings to each bowl, spoon the hot broth around and lightly over them, and sprinkle with chopped parsley. Serve immediately while the dumplings are soft and the broth is steaming.

Pro Tips

• Choose the right ham: Fully cooked smoked ham is the starting point for this timing. Raw ham and uncooked country ham require different preparation and should not be substituted directly.
• Let the ham supply the salt: Water works better than regular broth here because the ham releases considerable seasoning as it simmers.
• Use dried apples, not fresh ones: Dried apples provide the concentrated sweetness and pleasantly chewy-tender texture associated with schnitz un knepp.
• Keep the lid closed: Opening the pot during the 20-minute dumpling cook releases the steam needed for light, fully cooked centers.
• Give the dumplings room: They may touch as they expand, but avoid piling raw dough on top of other dumplings.

Variations

• Less-sweet version: Reduce the brown sugar from 2 tablespoons to 1 tablespoon, keeping the dried apples and vinegar unchanged.
• A hint of warm spice: Add 1/8 teaspoon ground cinnamon with the dried apples for a subtly spiced farmhouse variation.
• Use leftover ham: Substitute 2 pounds of thick-cut, fully cooked leftover ham. Simmer the pieces with the onion and water for the same 40 minutes, then add the apples and seasonings; skip the ham-cutting step.

Storage & Make-Ahead

Refrigeration: Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days. Store the dumplings separately from most of the broth when possible so they do not become overly saturated. Divide large quantities among shallow containers for faster cooling.

Reheating: Place the ham, apples, and broth in a saucepan, adding 2 tablespoons water per serving if needed. Add the dumplings on top, cover, and warm over low heat for approximately 10 to 15 minutes, until the centers and the rest of the dish reach 165°F (74°C).

Make-ahead: Prepare the ham-and-apple mixture through Step 3 up to 2 days ahead. Refrigerate promptly, then reheat to 165°F (74°C) and return to a gentle simmer before adding freshly mixed dumpling dough. Do not mix the dough ahead; baking powder works best when the dough is cooked soon after mixing.

Freezing: Freeze the ham-and-apple mixture without dumplings for up to 3 months. Thaw overnight in the refrigerator, reheat thoroughly, and make fresh dumplings for the best texture.

Nutrition (per serving)

Estimated values are based on one-sixth of the recipe, including 2 dumplings and a share of the broth. Sodium varies considerably with the brand of ham.

Calories: 550 kcal | Carbs: 66g | Protein: 38g | Fat: 15g | Saturated Fat: 6g | Fiber: 5g | Sugar: 31g | Sodium: 1850mg | Cholesterol: 125mg