Another schnitz and knepp recipe
When I posted a recipe for schnitz and knepp back a few months ago, I got one of the most passionate responses I’ve ever received, from new commenter Ann Shortridge.
Ann writes: “This receipt for Schnitz and Knepp must be the blandest tasting thing I ever saw and if your intending to garner more admirers to this dish, this concoction will never do. Agreed that you boil the ham for a few hours but my family has never soaked the schnitz for two hours, we just put them right into the smoked ham butt being used and cooked until tender. When that has been achieved, brown sugar and King Syrup is added to add flavor to the otherwise bland ham and schnitz and add to the ham flavor as well. Add these ingredients to taste, and do not add that much King Syrup that the liquid in the ham pot would get sticky (it’s just for flavor.) Cook for a couple more hours making sure that the water does not get lower, adding if need be.”
She said the recipe I posted for the knepp (dumplings) – which, by the way, was NOT mine, but, as I mentioned, one I found in a cookbook! – “probably tastes like glue balls!”
Ann’s family knepp recipe
2 cups sifted flour
1 pinch of salt
2 Tbsp. sugar
2 Tbsp. melted butter
2 1/2 tsp. baking powder
2 eggs
1/2 cup milk
Ann says to make sure that the ham and schnitz are at a full bubble as you add the knepp by large tablespoons full. Turn heat down to low, making sure that the pot is still simmering. Cover with a lid, and do not lift the lid and peek! It will cause the knepp to not rise and to lose its fluffiness. Cook for 20 minutes before lifting the lid and serving.
Thank you, Ann, for this recipe variation! I will definitely be giving it a try! Any other suggestions?
