Name: Hickory Nut Dumplings (Hickerniss-Gnepp)
Yield: 24 dumplings, or 6 servings
Cuisine: American
Ingredients: oil or fat for deep frying; ⅓ cup (80 ml) milk; spelt flour; 1¼ cups (100 g) ground hickory nuts (see note); ¼ cup (30 g) white breadcrumbs (Mutschelmehl); ¼ teaspoon sugar; ¼ teaspoon ground mace; ¼ teaspoon baking soda; 1 large egg

Preparation info

24 dumplings, or
6
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Ingredients

1¼ cups (100 g) ground hickory nuts (see note)
¼ cup (

Method

Combine the ground hickory nuts, breadcrumbs, sugar, mace, and baking soda. Beat the egg and milk together. Combine with the crumb mixture. Form into 24 small dumplings. Roll in spelt flour and let stand, uncovered, for 15 minutes before cooking. Heat the oil or fat in a deep fryer to 375°F (190°C) and fry the dumplings until golden brown (about 2 minutes). Drain and set aside to cool. Store ov