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