Schnitz Un Knepp

• 3 lbs pork shoulder (smoked picnic shoulder is best)
• 6 ounces dried apples
• 1/4 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 beaten egg
• 1/2 cup milk
• 2 tablespoons margarine or 2 tablespoons butter, melted

1. Remove skin and fat from outside of smoked pork.
2. Place pork in a Dutch oven; add enough water to cover meat.
3. Bring water to boiling; reduce heat.
4. Cover and simmer for 30 minutes.
5. Stir in dried apples and brown sugar.
6. Cover; simmer 1 hour more.
7. Meanwhile, for dumplings, in a bowl stir together flour, baking powder, and salt.
8. In a small bowl combine egg, milk, and melted margarine or butter.
9. Add to flour mixture; stir with a fork just till combined.
10. Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid.
11. Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean.
12. Serve pork on a platter with the dumplings and apples.
13. Spoon a small amount of the remaining liquid over the meat.
14. Makes 8 to 10 servings.

pork shoulder, apples, brown sugar, flour, baking powder, salt, egg, milk, margarine

Taken from www.food.com/recipe/schnitz-un-knepp-457045 (may not work)