9 Pennsylvania Dutch Foods You Need to Try

Pennsylvania Dutch cuisine is a rich and diverse culinary tradition brought to the United States by German-speaking immigrants who settled in Pennsylvania during the 17th and 18th centuries. This unique blend of German, Swiss, and Alsatian flavors has evolved over centuries, incorporating local ingredients and adapting to American tastes.

The result is a hearty, comforting cuisine that reflects the simplicity and resourcefulness of the Pennsylvania Dutch people. Here, we explore some of the must-try Pennsylvania Dutch foods that continue to delight both locals and visitors alike.

1. Shoofly Pie

Shoofly pie is perhaps the most iconic Pennsylvania Dutch dessert. This molasses-based pie features a crumbly, cake-like top layer and a gooey, syrupy bottom layer, all encased in a flaky pie crust. The name “shoofly” is said to derive from the fact that the sweet, sticky filling often attracted flies, which needed to be shooed away.

Recipe Highlight

• Crust: A traditional pastry crust, blind-baked to prevent sogginess.
• Filling: A mixture of molasses, brown sugar, and boiling water, thickened with a bit of baking soda and flour.
• Topping: A crumbly mixture of flour, sugar, and butter that bakes into a tender cake-like topping.

Shoofly pie comes in two varieties: wet-bottom and dry-bottom. 

Wet-bottom shoofly pie: The wet-bottom version has a soft, almost pudding-like consistency at the bottom, which contrasts beautifully with the crumbly topping. 

Dry-bottom shoofly pie: The dry-bottom version has a more consistent texture throughout, which some prefer for its less sweet, more cake-like quality.

Both versions are delicious and make a delightful accompaniment to a cup of coffee.

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2. Chicken Pot Pie

Unlike the flaky, crust-covered chicken pot pie most people are familiar with, Pennsylvania Dutch chicken pot pie is a hearty stew made with homemade egg noodles, chunks of chicken, and vegetables such as carrots, celery, and potatoes. 

The noodles, often referred to as “pot pie noodles,” are thick and square, giving the dish its distinctive texture and heartiness.

Recipe Highlight

• Broth: Made from simmering chicken with onions, celery, and carrots, then straining and shredding the chicken.
• Noodles: Homemade egg noodles rolled out and cut into squares.
• Vegetables: Added to the broth along with the noodles and chicken, creating a thick, stew-like consistency.

This dish is perfect for cold winter nights and is often served with a side of pickled beets or apple butter. The homemade noodles are the star of this dish, providing a chewy, satisfying texture that sets it apart from other chicken stews. The broth is rich and flavorful, thanks to the long simmering time, and the vegetables add a comforting heartiness.

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3. Scrapple

Scrapple is a beloved breakfast staple in Pennsylvania Dutch cuisine. Made from pork scraps and cornmeal, scrapple is seasoned with a blend of spices, including sage, thyme, and black pepper. The mixture is formed into a loaf, chilled until firm, then sliced and fried until crispy on the outside and tender on the inside.

Recipe Highlight

• Pork: Usually a combination of pork trimmings, such as liver and heart, simmered and ground.
• Cornmeal: Mixed with the ground pork and seasoned, then cooked until thickened.
• Loaf Formation: The mixture is poured into a loaf pan and chilled until set.

Scrapple is typically served with eggs and toast, often accompanied by apple butter or syrup. It’s a savory, comforting dish that provides a hearty start to the day. The key to great scrapple is achieving the perfect balance of crispy exterior and tender, flavorful interior. This is achieved by frying the slices in a hot pan until a golden crust forms.

4. Lebanon Bologna

Lebanon bologna is a type of cured, smoked sausage that originated in the Pennsylvania Dutch region of Lebanon County. Despite its name, Lebanon bologna is more akin to salami than bologna, with a tangy, smoky flavor and a firm texture. 

It is made from finely ground beef, seasoned with a blend of spices, and cured through a fermentation process that gives it its distinctive taste.

Recipe Highlight

• Beef: Finely ground and mixed with a seasoning blend including sugar, salt, and spices.
• Curing: The mixture is stuffed into casings and allowed to ferment, developing its signature tang.
• Smoking: The bologna is cold-smoked for several days, imparting a deep, smoky flavor.

Lebanon bologna is delicious sliced thin and served on sandwiches or as part of a charcuterie board with cheese and pickles. Its robust flavor pairs well with sharp cheeses and tangy mustards, making it a versatile addition to any meal.

5. Apple Butter

Apple butter is a thick, spiced apple spread made by slow-cooking apples with cider and sugar until the mixture is deeply caramelized and smooth. The process of making apple butter is lengthy but rewarding, resulting in a rich, flavorful spread that captures the essence of fall.

Recipe Highlight

• Apples: Peeled, cored, and cooked with cider and sugar until soft.
• Spices: Cinnamon, cloves, and allspice are added to enhance the flavor.
• Slow Cooking: The mixture is cooked slowly, often overnight, until it reaches a deep brown color and thick consistency.

Apple butter is traditionally enjoyed on bread, biscuits, or pancakes and makes a wonderful addition to a cheese platter. Its deep, caramelized flavor and smooth texture make it a favorite for spreading on toast or incorporating into baked goods.

6. Chow-Chow

Chow-chow is a tangy, sweet-and-sour pickled vegetable relish made from a variety of vegetables, such as cabbage, cauliflower, green tomatoes, onions, and beans. It is often made at the end of the growing season to preserve the last of the garden’s produce.

Recipe Highlight

• Vegetables: Chopped and mixed together.
• Pickling Brine: A mixture of vinegar, sugar, and spices like mustard seed, celery seed, and turmeric.
• Canning: The vegetables are packed into jars, covered with the brine, and processed in a water bath canner.

Chow-chow is typically served as a condiment with meats, especially pork, and is a common accompaniment to Pennsylvania Dutch meals. Its bright, tangy flavor and crunchy texture provide a refreshing contrast to the rich, hearty dishes it often accompanies.

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7. Fasnachts

Fasnachts are traditional Pennsylvania Dutch doughnuts made to celebrate Fasnacht Day (Shrove Tuesday), the day before Lent begins. These doughnuts are typically made from a potato-based dough, fried until golden brown, and often dusted with powdered sugar or cinnamon sugar.

Recipe Highlight

• Dough: Made from a mixture of mashed potatoes, flour, sugar, eggs, and yeast.
• Shaping: Rolled out and cut into squares or rounds.
• Frying: Deep-fried until golden and crisp.

Fasnachts are a delicious treat enjoyed by many, and their preparation is a cherished tradition in Pennsylvania Dutch communities. The use of potatoes in the dough gives fasnachts a unique texture and flavor, setting them apart from other doughnuts.

8. Ham and Green Beans

This simple yet flavorful dish combines ham with green beans and potatoes, all simmered together in a savory broth. It’s a classic example of Pennsylvania Dutch comfort food, reflecting the community’s preference for hearty, uncomplicated meals.

Recipe Highlight

• Ham: Typically a smoked ham hock or leftover ham, providing a rich, smoky flavor.
• Green Beans and Potatoes: Fresh green beans and cubed potatoes added to the pot.
• Broth: Simmered together until the vegetables are tender and the flavors are melded.

This dish is often served with crusty bread or cornbread, making it a complete, satisfying meal. The combination of smoky ham, tender green beans, and creamy potatoes creates a comforting, well-balanced dish that’s perfect for family dinners.

9. Rivel Soup

Rivel soup is a creamy chicken or potato soup with small, dumpling-like noodles called “rivels.” These rivels are made from a simple dough of flour, eggs, and salt, dropped into the soup to cook.

Recipe Highlight

• Soup Base: Usually a chicken or potato soup.
• Rivels: Made by mixing flour, eggs, and salt into a dough, then pinching off small pieces into the soup.
• Cooking: The rivels cook directly in the simmering soup, adding texture and heartiness.

Rivel soup is a comforting, easy-to-make dish that’s perfect for cold weather. The rivels add a unique texture and thickness to the soup, making it more substantial and satisfying.

Conclusion

Pennsylvania Dutch cuisine is a treasure trove of hearty, flavorful dishes that reflect the ingenuity and resourcefulness of the people who created them. From the sweet, sticky allure of shoofly pie to the savory satisfaction of scrapple, each dish tells a story of tradition, community, and the enduring appeal of simple, wholesome food. 

Whether you’re a lifelong resident of Pennsylvania or a curious foodie, these Pennsylvania Dutch foods are well worth trying, offering a delicious glimpse into a rich culinary heritage.