Pennsylvania Dutch Dumplings

In Pennsylvania Dutch culture, these  are known as ‘knepp’ and are often eaten in schnitz un knepp, a meal of smoked ham, dried apples, and dumplings. They’d go well with other dishes, too. This is a recipe that was written down in the late 19th/early 20th century … and is hence a little short on instructions. If you’d like a more modern recipe, go here.


1 egg
3 Tbsp milk
Salt to taste
2 tsp baking powder
1 cup flour
Parsley chopped fine – to taste, but not more than 1 Tbsp

Mix flour, baking powder, and salt. In a jug, beat egg and mix with milk. Add ingredients to each other, stir in parsley.

Drop spoonfuls of the knepp mixture into boiling liquid (stew, broth, etc) and cook for 12 minutes.

Take 1 egg, beaten with a fork, a little milk (3 Tbsp), some salt and some parsley, and 2 tsp baking powder and 1 cup flour. Mix flour and baking powder, mix milk and egg, and then mix all together. Drop the knepp on top in spoonfuls and cook for 12 minutes.