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Peas with Knepp

“Schnitz and knepp,” a ham-apple-dumpling dish usually attributed to the Pennsylvania Dutch food tradition, is not commonly eaten by the Amish of Lancaster County. Nor do they remember it ever being a part of their family diet. “We’d eat peas and knepp, but not schnitz and knepp. That seems to be a Lutheran and Reformed dish,” smiled one Amish historian, referring to Germanic peoples of a different faith community. “Our knepp are fluffy,” he added.
Portions:10
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Ingredients

  • 1½ cups flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • 3 Tbsp. shortening
  • ¾ cup milk
  • 6 cups fresh peas
  • brown butter

Instructions

  • Combine flour, baking powder, and salt.
  • Cut in shortening.
  • Blend in milk.
  • Place peas in large kettle and add enough water to cover peas.
  • Cook about 10 minutes.
  • Drop knepp dough by spoonsfuls on top of boiling peas.
  • Cook slowly for 10 minutes, uncovered.
  • Cover with dome lid and cook 10 minutes longer.
  • Serve drizzled with brown butter.
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Course Side Dish / Vegetables
Cuisine Amish
Diets Vegetarian