Pennsylvania Dutch cuisine is a rich and flavorful culinary tradition rooted in the agricultural heritage of the Pennsylvania Dutch, a cultural group descended from German-speaking immigrants who settled in Pennsylvania in the 17th and 18th centuries. Known for their simple, hearty, and delicious dishes, the Pennsylvania Dutch have created a unique food culture that remains vibrant to this day.
The History of Pennsylvania Dutch Cuisine
German Roots
The Pennsylvania Dutch, also known as the Pennsylvania Germans, are not Dutch but rather German-speaking immigrants from various parts of what is now Germany and Switzerland. They began arriving in Pennsylvania in the late 1600s, seeking religious freedom and new opportunities. These immigrants brought with them their culinary traditions, which were heavily influenced by the rural, agricultural lifestyle of their homelands.
Adaptation to the New World
Upon settling in Pennsylvania, the Pennsylvania Dutch adapted their traditional recipes to the ingredients available in the New World. They incorporated native American foods such as corn, squash, and beans into their diet, while continuing to cultivate familiar crops like cabbage, potatoes, and apples. This blending of Old World and New World ingredients resulted in a unique and enduring culinary tradition.
Agricultural Heritage
The Pennsylvania Dutch were primarily farmers, and their cuisine reflects the rhythms and resources of rural life. Their dishes are often based on seasonal and locally available ingredients, and they emphasize resourcefulness and waste reduction. This agricultural heritage has given rise to a cuisine that is both practical and deeply flavorful.
Key Ingredients in Pennsylvania Dutch Cuisine
Pork
Pork is a cornerstone of Pennsylvania Dutch cuisine, with many traditional dishes featuring this versatile meat. From sausages and scrapple to ham and pork chops, pork is used in a variety of ways, often paired with sweet and tangy flavors.
Potatoes
Potatoes are a staple in Pennsylvania Dutch cooking, used in dishes ranging from mashed potatoes and potato salad to more unique preparations like potato filling and potato doughnuts. Their versatility and abundance make them a key ingredient in many traditional recipes.
Cabbage
Cabbage is another essential ingredient, often used in hearty dishes such as sauerkraut, coleslaw, and stuffed cabbage rolls. Its ability to be preserved through fermentation made it a valuable crop for the Pennsylvania Dutch, especially during the winter months.
Apples
Apples play a prominent role in Pennsylvania Dutch cuisine, both in sweet and savory dishes. Apple butter, apple dumplings, and apple pie are just a few examples of how this versatile fruit is used. Apples are also paired with pork in many traditional recipes, providing a sweet contrast to the savory meat.
Flour and Grains
Flour and grains, particularly cornmeal and wheat flour, are fundamental to Pennsylvania Dutch baking. They are used to make bread, pies, cakes, and other baked goods that are central to the cuisine. Cornmeal is often used in dishes like corn pone and scrapple, reflecting the integration of native American ingredients.
Iconic Pennsylvania Dutch Dishes
Shoofly Pie
Shoofly pie is one of the most famous Pennsylvania Dutch desserts. This molasses-based pie has a crumbly topping and a gooey filling, with a flavor reminiscent of gingerbread. The name “shoofly” is said to come from the need to shoo flies away from the sweet pie as it cools.
Scrapple
Scrapple is a savory breakfast dish made from pork scraps combined with cornmeal and spices, then formed into a loaf and sliced for frying. It is often served with eggs and toast, providing a hearty start to the day. Despite its humble origins, scrapple is beloved for its rich flavor and crispy texture.
Chicken Pot Pie
Pennsylvania Dutch chicken pot pie differs from the more commonly known baked version. It is a hearty stew made with chicken, vegetables, and square noodles, all simmered together in a rich broth. This comforting dish is a staple of Pennsylvania Dutch home cooking.
Pork and Sauerkraut
A traditional New Year’s dish, pork and sauerkraut is believed to bring good luck for the coming year. The tangy sauerkraut complements the savory pork, creating a delicious and satisfying meal. This dish is often served with mashed potatoes or dumplings.
Funnel Cake
Funnel cake is a popular Pennsylvania Dutch treat, especially at fairs and festivals. The batter is poured through a funnel into hot oil, creating a web-like pattern, and then fried until golden brown. The crispy cake is typically dusted with powdered sugar and enjoyed as a sweet indulgence.
Apple Butter
Apple butter is a thick, spiced apple spread that is slow-cooked to a smooth consistency. It is often used as a spread for bread or as a condiment for meats. The long cooking process caramelizes the sugars in the apples, giving the butter its rich flavor and dark color.
Fastnachts
Fastnachts are doughnuts traditionally made for Fastnacht Day, the Pennsylvania Dutch version of Mardi Gras. These yeasted doughnuts are often fried in lard and can be enjoyed plain or with powdered sugar. They are a symbol of indulgence before the Lenten season of fasting.
Stuffed Pig Stomach (Hog Maw)
Hog maw, also known as stuffed pig stomach, is a traditional Pennsylvania Dutch dish made by stuffing a cleaned pig’s stomach with a mixture of sausage, potatoes, and onions, then baking it until tender. While it might sound unusual, this dish is celebrated for its rich flavors and hearty nature.
Chow-Chow
Chow-chow is a tangy pickled relish made from a mix of vegetables, including cabbage, green beans, corn, and peppers. It is often served as a side dish or condiment, adding a burst of flavor and crunch to meals. This relish reflects the Pennsylvania Dutch emphasis on preserving seasonal produce.
Where to Experience Pennsylvania Dutch Cuisine
Lancaster County
Lancaster County, home to one of the largest Amish communities in the United States, is a prime destination for experiencing authentic Pennsylvania Dutch cuisine. Visitors can find numerous family-owned restaurants, farmers markets, and roadside stands offering traditional dishes.
Must-Visit Spots in Lancaster County
- Good ‘N Plenty Restaurant: Known for its family-style dining and generous portions, Good ‘N Plenty offers a true taste of Pennsylvania Dutch home cooking.
- Bird-in-Hand Family Restaurant & Smorgasbord: This popular restaurant features a buffet with a wide variety of Pennsylvania Dutch favorites.
- Lancaster Central Market: The oldest continuously operating farmers market in the country, Lancaster Central Market offers a wide range of fresh produce, baked goods, and prepared foods.
Reading Terminal Market, Philadelphia
Reading Terminal Market in Philadelphia is a historic indoor market that features a diverse array of vendors, including several specializing in Pennsylvania Dutch cuisine. It’s a great place to sample traditional dishes and pick up local products.
Notable Vendors at Reading Terminal Market
- Miller’s Twist: Known for their pretzels and other Pennsylvania Dutch snacks.
- Dutch Eating Place: Offers hearty breakfast and lunch options, including scrapple, apple dumplings, and chicken pot pie.
- Beiler’s Bakery: Famous for their fresh-baked doughnuts, pies, and other sweet treats.
Pennsylvania Dutch Country Festivals
Throughout the year, numerous festivals and events celebrate Pennsylvania Dutch culture and cuisine. These festivals offer a great opportunity to sample a wide variety of traditional dishes, enjoy live entertainment, and learn more about the region’s heritage.
Popular Festivals
- Kutztown Folk Festival: Held annually in Kutztown, this festival is one of the oldest continuously operated folklife festivals in America. It features Pennsylvania Dutch food, crafts, and cultural demonstrations.
- Ephrata Fair: Known as the largest street fair in Pennsylvania, the Ephrata Fair offers a variety of Pennsylvania Dutch foods, including funnel cakes, pretzels, and sausages.
- Oley Valley Community Fair: This traditional agricultural fair showcases Pennsylvania Dutch food, livestock, and local crafts.
Pennsylvania Dutch Recipes to Try at Home
Shoofly Pie
Ingredients:
- 1 unbaked pie crust
- 1 cup molasses
- 3/4 cup boiling water
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
Instructions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine molasses, boiling water, and baking soda. Stir until well mixed.
- In another bowl, mix the flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Pour the molasses mixture into the unbaked pie crust.
- Sprinkle the crumb mixture evenly over the molasses filling.
- Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Allow the pie to cool before serving.
Chicken Pot Pie
Ingredients:
- 1 whole chicken, cut into pieces
- 6 cups chicken broth
- 4 cups diced potatoes
- 2 cups sliced carrots
- 1 cup chopped celery
- 1 medium onion, chopped
- 2 cups flour
- 2 eggs
- Salt and pepper to taste
Instructions:
- In a large pot, combine the chicken and chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through. Remove the chicken, cool, and shred the meat.
- Add the potatoes, carrots, celery, and onion to the pot. Simmer until the vegetables are tender.
- In a mixing bowl, combine the flour and eggs. Add water as needed to form a stiff dough. Roll out the dough and cut into squares.
- Add the dough squares and shredded chicken back into the pot. Simmer until the noodles are cooked through.
- Season with salt and pepper to taste before serving.
Apple Butter
Ingredients:
- 5 pounds apples, peeled, cored, and sliced
- 4 cups apple cider
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
Instructions:
- In a large pot, combine the apples and apple cider. Cook over medium heat until the apples are soft.
- Use an immersion blender to puree the apples until smooth.
- Add the sugar, cinnamon, cloves, and allspice. Continue to cook, stirring frequently, until the mixture thickens and turns a deep brown color.
- Transfer the apple butter to sterilized jars and seal. Store in the refrigerator or process in a water bath for longer storage.
Funnel Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar for dusting
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and then add the milk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Heat oil in a deep fryer or large skillet to 375°F (190°C).
- Pour the batter through a funnel into the hot oil in a circular motion to create a lacy pattern.
- Fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar before serving.
Conclusion
Pennsylvania Dutch cuisine is a testament to the rich cultural heritage and agricultural traditions of the Pennsylvania Dutch community. With its hearty, flavorful dishes and emphasis on local ingredients, this cuisine offers a unique and satisfying culinary experience. Whether you’re visiting Lancaster County, exploring the offerings at Reading Terminal Market, or trying your hand at traditional recipes at home, the flavors of Pennsylvania Dutch cuisine are sure to delight and inspire. Dive into this culinary tradition and discover the delicious legacy of the Pennsylvania Dutch.
