Schnitz Un Knepp (Dried Apples, Dumplings and Ham)

Here's a very typical Dutch recipe that I get a lot of requests for. I think it's great any time of year but due to the cooking time, maybe fall and winter would be the best time to make it.

Dumpling Batter:

Boil ham for 2 hours. Pick over and clean dried apples and soak them in enough water to cover them, for as long as meat is boiling. When meat is done, add dried apples and water that they've been soaking in and continue to boil for another hour.

Prepare dumpling batter: sift together the dry ingredients and mix the dough with egg (which has been beaten), the melted shortening and the milk. Drop batter by tablespoonfuls into the boiling liquid of the ham and apples. Cover tightly and cook for 15 minutes. You may add raisins if desired.