Kitchen & Cooking Tips, Recipes

Classic Pennsylvania Dutch Dishes

Last updated on Apr 5, 2018
Rachel Jenkins

In the heart of the Keystone State lies Lancaster County, a quiet area packed with farms, bed and breakfasts, and tradition. While best known for its thriving Amish communities, Lancaster is also home for America's home for Pennsylvania Dutch cuisine. These dishes are best known for their comfort food feel and use of local, seasonal produce. Read below to discover traditional dishes that’ll stick to your ribs, warm you up, and certainly keep you full.

PA Dutch Side Dishes

The old Pennsylvania Dutch saying “7-sweets-7-sours” refers to the inclusion of both sweet and sour dishes in a meal to balance out the flavors. Here are several traditional PA dutch side dishes to help you maintain a balanced meal.

Scrapple

Scrapple consists of the scraps and trimmings of pork or other meat combined with cornmeal and shaped into a loaf. These loaves are then sliced and either served fried or frozen for storing. While some claim it’s an acquired taste, true Pennsylvania Dutch and pork enthusiasts consider it a staple at breakfast. Its savory taste can be paired with sweet condiments such as maple syrup, grape jelly, or applesauce. Or, keep it savory with the addition of ketchup or mustard.

Chicken Corn Soup

The heartier cousin of America’s classic chicken noodle soup, this staple side dish utilizes fresh produce in an irresistible way. Lancaster’s rolling corn fields yield a high volume of fresh, sweet corn picked at the peak of summer. In this dish, corn is combined with fine egg noodles and rivvels, or small dumplings, as well as diced hardboiled egg.

Red Beet Eggs

Red Beet Eggs

Red beet eggs, or pickled beet eggs, are a perfect lunch or picnic pairing. Using hardboiled eggs, this recipe combines beet juice, cider vinegar, sugar, and salt to create an unmistakable flavor. Plus, the deep red hue adds color to your plate for a visually appealing display.

Dandelion Greens with Warm Bacon Dressing

Dandelion greens are a great, often overlooked, seasonal dish enjoyed in the springtime. While the dandelion greens bring a slightly bitter taste, the warm bacon dressing combines sweet and sour notes with a salty bacon crunch to create a mouthwatering dish.

Apple Butter

Because of its rolling orchards and abundance of farmland, Lancaster County is home to traditional Pennsylvania Dutch apple butter. This creamy and flavorful spread is the perfect fall dish thanks to its use of seasonal spices including cinnamon and cloves alongside crisp apples, sugar, and apple cider. This thick, sweet spread is perfect for pairing with biscuits, sweet potatoes, cottage cheese, and sandwiches.

PA Dutch Entrees

These Pennsylvania Dutch Entrees continue to combine sour and sweet flavors to create balanced and flavorful meals.

Chicken Pot Pie

There’s chicken pot pie, and then there’s PA Dutch chicken pot pie. What’s the difference? Traditional Pennsylvania Dutch pot pie is not encased in a crust. Instead, this comfort food resembles a thick soup or stew. It’s packed with wide, flat noodles, chicken chunks, and hearty vegetables including onions, potatoes, and carrots.

Schnitz un Knepp

Schnitz means dried apples and knepp translates to dumpling. Put them together, and you have one traditional dish perfect for serving during fall or winter months. This dish consists of either ham or pork shoulder along with, unsurprisingly, dried apples and dumplings. Keeping with their sweet and sour matchups, this dish pairs tart apples with sweet brown sugar to create the perfect balance of flavors.

Spaetzle

Spaetzle

Spaetzle consists of an intriguing and delicious cross between small noodles and miniature dumplings. This egg-based pasta often includes a pinch of nutmeg and plenty of butter. After boiling and straining spaetzle, it’s traditionally fried in a skillet with butter before being served.

Gumbis

Gumbis is a filling casserole consisting of cabbage, meat, dried fruit (namely apples), and onions. While some mix all the ingredients together, others create careful layers similar to lasagna.

Ham Balls

The concept of this dish is very similar to a meatball. These meatballs are made with ground ham and sometimes ground pork. To get the perfect balance of sweet and sour, ham balls are typically topped with a sweet pineapple glaze.

PA Dutch Desserts

Assuming you and your guests saved room, there is no shortage of sweet desserts to end your traditional Pennsylvania Dutch meal.

Whoopie Pies

Two Chocolate Whoopie Pies

Whoopie pies come in a variety of flavor combinations, but this traditional dessert features two soft cookies or small cakes pressed together with a creamy filling in between. While traditional flavors include chocolate outer cakes with a white icing filling, modern variations include red velvet cakes, marshmallow creme filling, carrot cake with cream cheese filling, or chocolate cakes with peanut butter filling.

Shoofly Pie

While this dish was historically eaten at breakfast, today it’s consumed as a dessert. This PA Dutch pie is made with a molasses bottom and topped with a pastry crumble. While it’s referred to as a pie, this dish resembles more of a crumb cake than a pie with a traditional crust.

Apple Dumplings

Pair fresh, crisp apples with flaky dough to create an irresistible dessert. This fall time favorite features apples which are typically peeled, cored, and cut in half, mixed with a combination of brown sugar, cinnamon, and butter. This gooey, delicious mixture is then encased in dough and baked until golden brown. It can be served alone or drizzled with caramel sauce and paired with ice cream.

Church Spread

Traditionally served at Amish gatherings or after church services, church spread is a dessert condiment perfect for topping crackers, biscuits, cakes, and bread. This spread combines the sweet taste of brown sugar, corn syrup, and marshmallow creme with the salty, nutty flavors of peanut butter. Together, they create a spreadable concoction perfect for pairing with the rest of your meal.

Fasnachts

Fat Tuesday, which refers to the day before Lent begins, is a holiday celebrated across the country with the consumption of doughnuts or, in Pennsylvania Dutch, fasnachts. Historically, fasnachts were made to use up any remaining fat found in the house in preparation for Lent. In fact, the German word fasnachts literally translates to “night before the fast.” Today, fasnachts can be covered in sugar, cinnamon sugar, or even icing. Or, stick to tradition by cutting these doughnuts in half and spreading molasses across the top.


Pennsylvania Dutch dishes are rooted in the deep traditions of family and farming. Many of these recipes stem from the heart of Lancaster County and are sure to invoke a feeling of comfort and warmth no matter where they’re consumed. From side dishes to desserts, these recipes represent centuries of tradition you and your guests are sure to appreciate.

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  • What Is Charcuterie?

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Here are a few of our favorites: Jams or Preserves - Fruit preserves provide a sweet contrast to meats and cheeses. Fresh Herbs - Add sprigs of rosemary or thyme to your board. Edible Flowers - Try placing blooms of edible flowers throughout your board. Nuts and Seeds - Large nuts like whole pecans can be placed directly on the board. Try adding a small dish for nuts like peanuts. Olives - Olives are a popular choice for charcuterie boards thanks to their briny flavor. Serve pitted olives for convenience. Smoked Shellfish - For an adventurous option, add a small ramekin of smoked clams, oysters, or mussels. Anchovies - Try adding white anchovies, which are a mild, slightly sweet version of the tiny fish. Tapenade - This spread, which is a savory combo of olives, capers, and anchovies, can be served right out of the jar or added to a ramekin. Back to Top 4 Styles of Charcuterie Boards There are a few different approaches you can take while developing a concept for your charcuterie board. You can go with a regional approach and include items that all hail from the same country or town (i.e. you could make an entire board based on the flavors of Alsace, France, or Bologna, Italy). Or you can take a more freestyle approach and think about how your favorite flavors and textures would translate onto one board. Here are a few examples of the latter option, to spark your creativity. 1. Pickles and Spreads Pickled foods provide a tangy contrast to sweet, smokey meats and cheese. There are many types of pickles and pickled vegetables to choose from, like pickled cauliflower, sweet gherkins, or pickled red onion. 2. Cheese and Fruit Pairing the right cheese and fruit provides a flavorful contrast of taste and textures. Some classic fruit and cheese combinations are grapes with cheddar, pears with gouda, or cherries with brie. 3. Fresh Veggie and Citrus Think crunchy fennel and blood orange slices. The bright, fresh flavors of produce balance out heavier, fattier meats like salami. 4. Toasted Bread and Meat Slices of toasted bread provide a delicious vehicle for topping with meats, cheeses, and dips. Classic charcuterie items like prosciutto and fig jam pair perfectly with a toasted baguette. Charcuterie FAQ We answer some common charcuterie questions below: Do I Need Cheese on My Charcuterie Board? Technically, you can make a charcuterie board with your favorite ingredients, and if that doesn't include cheese, leave it out! Your dairy-free and lactose-intolerant guests will appreciate it. But, if you have no dietary restrictions to consider, including cheese will add a range of pleasing textures and flavors to your board. See our tips for choosing the right cheese above. What Size Charcuterie Board Do I Need for 20 Guests? For grazing, a crowd of 20 guests will usually be satisfied with a large charcuterie board that measures over 20" in length. What Is the Correct Pronunciation of Charcuterie? Here in the US, charcuterie is pronounced shar-KOO-tuh-ree. The French pronunciation is shar-koo-TREE. What Does Charcuterie Mean in French? In the French language, charcuterie means "pork-butcher-shop". What Is a Cheese Board? A cheese board is an appetizer platter that features cut meats and cheeses. Before charcuterie took the culinary world by storm, we had the humble cheese board! When it comes to making a charcuterie board, there's no right or wrong way. Instead, focus on creating flavor combinations and providing your guests with a memorable dining experience. Knowledge of the types of ingredients used on a standard charcuterie board can help you break the rules effectively. 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    Central Pennsylvania is a region that is known for its selection of traditional Dutch foods, which are popular all over the country for their rustic and wholesome flavors. One popular Pennsylvania Dutch dish is Lebanon bologna, a classic type of sausage that has been around since the 19th century. We'll break down what this tasty treat is, how it's made, and how you can use it in your recipes. What Is Lebanon Bologna? Lebanon bologna is a type of smoked, fermented, and cured meat that originated in the Pennsylvania Dutch community of Lebanon County, Pennsylvania in the 19th century. The sausage has a similar texture and appearance to salami, although it has a darker, reddish pink color. Also, there is another variety called sweet Lebanon bologna that has a sweet and tangy flavor. Lebanon bologna has a strong tangy and smoky flavor that sets it apart from other types of cured meats. The tanginess of the meat comes from the fermentation process that the meat undergoes before it's smoked. In addition to the tangy flavor, Lebanon bologna is also very smoky because it is smoked with hardwood, which imparts a stronger smokiness. Lebanon Bologna Ingredients Lebanon bologna is made from beef, salt, sugar, spices, and other ingredients to start the fermentation and curing process. Additionally, sweet Lebanon bologna has a different flavor profile from the original kind because although it's made with many of the same ingredients, there are different spices involved. Much of the flavor of the sausage comes instead from the smoking and curing process. Lebanon Bologna Brands The recipe for Lebanon bologna was developed in Central Pennsylvania, and the region remains the main producer of the sausage, with several brands producing traditional-style Lebanon bologna using recipes that were passed down through the generations. Here are some of the top producers of Lebanon bologna: Seltzer's Lebanon Bologna: Making Lebanon bologna using traditional methods since the 19th century, Seltzer's is the original and largest producer of Lebanon bologna in the U.S. The company still uses the original recipe that has existed for generations, resulting in a classic flavor that customers prefer. Kunzler: Most famous for their hot dogs, Kunzler also has a selection of delicious Lebanon bologna and sweet Lebanon bologna. Additionally, the company is located in nearby Lancaster County rather than Lebanon, but they still use the same traditional smoking methods to impart the classic flavors. Lebanon Bologna Recipes Lebanon bologna is typically served cold, and it's an excellent addition to your charcuterie boards. But, there are many ways that you can serve up this delicious, smoky sausage. Here are a few recipes that you can incorporate Lebanon bologna into: Deli sandwiches: sliced Lebanon bologna sandwiches Charcuterie: cubed sweet Lebanon bologna and other smoked meats paired with several cheeses Hors d'oeuvres: Crackers and cheese with Lebanon bologna Quiches: Lebanon bologna, bell pepper, and onion quiche Salads: Cobb salad with Lebanon bologna Wraps: Lebanon bologna, lettuce, and tomato wraps With a smoky and tangy flavor, Lebanon bologna has a unique taste that is fun to try. So, if you're looking for an interesting dish to add to your charcuterie boards or deli menu that most of your customers may have never tried before, Lebanon bologna is the perfect choice.