The classic Pennsylvania Dutch stew Schnitz un Knepp, once seen as a symbol of poverty, has evolved into a dish of regional pride, writes Kara Elder for The Washington Post.
The humble stew of ham, fluffy dumplings, and dried apples made its way to America with immigrants from the upper Rhineland region of Germany. Its name translates to dried fruit and dumplings.
Over the years, the recipe has evolved, and now, there are countless variations depending on who is making it.
Adam Diltz, the owner and chef of Elwood in Philadelphia, which focuses on Pennsylvania Dutch cuisine, recently created a version of the dish with ham, onions, dried apples, and a biscuit dough dumpling. He then paired it with Ploughman Farm Cider for a special dinner hosted at the restaurant.
“It’s a peasant dish, a one-pot stew,” he said.
When making the stew, some add spices or use different meats, while others replace the ham with smoked sweet potatoes or beans for a vegetarian version.
There are even sweet variations, that substitute the meat with sugar and extra dried fruit, such as raisins or currants.
Read more about Schnitz un Knepp and Adam Diltz variation of the dish in The Washington Post.
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Editor’s Note: This post was originally published on PHILADELPHIA Today in January 2025.
