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    Home » Everything Amish » Plain Culture

    Ham & Cheese Dumplings

    Published: Jun 28, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 3 Comments

    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
     
    Print
    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.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

      Note: The uncooked dumplings can be deep-fried for about 1 minute and served crisp and piping hot in the soup. The dumpling mixture can also be used as filling in half-moon pies, Dampfgnepp, and Mauldasche or put in casings to make sausage. Smoked beer cheese sausage is an excellent addition to the soup, especially when a little hot pepper is added to the sausage filling.

    « Baseball and the Amish, settle down for a long read
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Wendy P

      June 28, 2013 at 11:26 pm

      OK - there's a couple of things missing here. Like, "warm curds reserved from beer cheese soup (recipe above)" and "simmering soup stock". What soup stock?

      Reply
    2. Judy

      September 05, 2017 at 5:05 pm

      How would the Amish make these without a food processor?

      Reply
      • Kevin

        September 06, 2017 at 12:18 am

        They probably wouldn't, this recipe is more Pennsylvania Dutch than Amish.....

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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