Ham & Cheese Dumplings

Next week will feature a fascinating episode of "Amish, Etc" when I interview cookbook author William Woy Weaver about the roots and history of Pennsylvania Dutch cooking and how it differs from Amish fare. All of this is discussed in his new book "As American As Shoofly Pie."  We'll be talking about soft pretzels, chicken and waffles, and other goodies.  This is a preview recipe from his book.

Ham-and-Cheese Dumplings

(Gnepp fun Schunkefleesch-un-Kees)

These are fairly easy to make with a food processor. If you

prefer to use onions instead, just substitute the 4 ounces (125g) of cooked ham with 4 ounces (125g) of finely chopped onion that has

been sautéed in butter or with bits of slab bacon. Omit the 2 teaspoons of melted butter.

Yield: 28 mini-dumplings

Ham & Cheese Dumplings

 

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Ingredients

• 4 ounces (125g) warm curds
• 4 ounces (125g) cooked ham (or equivalent amount from a cooked ham hock), coarsely chopped
• 2 teaspoons melted butter
• ¼ cup (30g) bread crumbs
• 2 large egg yolks
• 1 tablespoon ground coriander
• 1 teaspoon coarsely ground pepper or to taste
• 
  

Instructions

1. Put the curds, chopped ham, butter, bread crumbs, and egg yolks into a food processor and pulse until the mixture is reduced to a smooth paste. Put the paste on a clean work surface lightly dusted with flour.
2. Divide the dumpling mixture into 28 equal pieces and roll into balls, each about the size and shape of a chestnut (they should weigh about 10g each). Let stand 30 minutes so that the dumplings dry and mature. Then cook them in the simmering soup stock for 10 minutes or until they float.
3. Serve immediately as directed in the soup recipe.

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