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Ham And Apple Dumplings: Schnitz Und Knepp

  • Yield: 6 to 8 servings


  • 3 pounds cooked good quality ham
  • 1 teaspoon salt
  • 4 cups dried tart apples
  • 3 tablespoons brown sugar
  • 1 large onion, finely chopped
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 3 tablespoons melted unsalted butter
  • About 1/2 cup milk


  • Place the ham and salt in a large pot and cover with water. Bring to boil. Reduce the heat and simmer until the ham is tender, about 2 hours.
  • Place the apples in large bowl, cover with water, and soak for 2 to 3 hours. When the ham is tender, add the apples and their soaking liquid to the pot. Add the brown sugar and onions, and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours.
  • Into a large bowl, sift together the flour, baking powder, salt, and pepper. Add the egg and melted butter, and enough milk to make a moist, fairly stiff batter.
  • Uncover the ham and apples, and bring the cooking liquid to a boil. Drop the batter by tablespoonfuls into the boiling liquid. Cover tightly and simmer for 12 to 15 minutes. Season to taste with salt and freshly ground black pepper.
  • To serve, transfer the ham to a large platter and let sit for 5 minutes. Carve thinly and spoon the dumplings around the meat. Serve.