• 3 lbs. smoked pork loin
  • 1 lb. smoked ham, diced
  • 3 granny smith apples, peeled and diced
  • 2 qts. pork broth
  • Salt and pepper to taste

Heat the smoked pork loin in the oven till heated through and internal temperature is 150 degrees. Place on a platter and tent with foil. Place pork broth in a med. - large pot. Add smoked ham and apples and bring to a boil. While this is heating, make the dumpling dough.

Dumpling Dough


  • 2 c. flour
  • 4 tsps. baking powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 large egg, beaten
  • 3 Tbsps. melted butter
  • ½ c. milk

Whisk together the dry ingredients, then add the egg and butter. Stir in enough milk to form a moist, fairly stiff batter. Once the ham and apple broth have boiled, reduce to a simmer and drop in the dough by tablespoons. Simmer, covered for about 12 minutes. Ladle the broth into large soup bowls with the dumplings. Slice the smoked pork and arrange over the dumplings and serve.