Weissknochla

A bowl of 'knochla is a taste of home

— Adrausii proverb

Weissknochla, sometimes referred to as simply Knockla (lit. White-Knuckle Stew) is a thick, creamy dumpling stew with soft root vegetables, diced chicken, and small hand-rolled dumplings. It is considered the national dish of Adraus and is traditionally cooked in large, heavy, cast iron pots and served in the colder months.   To the people of Adraus, the dish resembles the resilience and unity of the nation despite its many divisions and differences. It is served in noble house and workhouses, on festivals and evening dinner, and is one of the few things that seems to cross every class boundary in Adraus. Even those in the Lucian Faith endorse the dish as a symbol of balance. A mixture of life and spirit, of flesh and earth, with its combination of chicken (life) and earthy vegetables (nature).   The dish is often served with black rye bread and beer.  

Ingredients

For the Dumplings:

2 Cups all-purpose flour

1 tsp salt

6 tsp milk, add more if necessary

2 eggs

For the stew:

1 cups heavy cream

4 tbsp butter OR lard

2 cup potatoes, diced

1/4 tsp black pepper and salt

8 cup Chicken broth

1 medium onion, diced small

1 parsnip, diced

2 cloves of garlic, minced

(Optional) 1 lb chicken breast or thigh, diced

Directions

For the Dumplings:
In a large mixing bowl, whisk flour and salt until combined. Make a well in the center and pour in the milk and eggs. Whisk milk and eggs with a fork together before mixing everything together in the bowl. A rough dough should form. Let this dough sit for 10 to 15 minutes.   Once done, roll your dough into eight long thin ropes of dough. If the dough is still springy, let it rest while you prepare the stew. If not, use a knife to cut the ropes into small, 1 inch dumplings. Make sure to dust your work surface with flour to avoid sticking. Once done, let it rest until stew is ready.
  For the Stew:
In a large, cast-iron pot, heat butter over medium heat until melted and beginning to foam. If you are cooking chicken breasts or thighs, make sure these are cooked first in the butter. Add your onions, salt, pepper, parsnip, and garlic and cook until golden and softened. Once softened, begin to slowly add the chicken broth while stirring ingredients together. Make sure to scrape the bottom of the pot to break up lumps. Bring stew to a simmer. Once the stew is simmering, add the potatoes and dumplings.   Do not be afraid if the dumplings sink to the bottom, they will rise once fully cooked. Keep the stew at a simmer until potatoes are tender and dumplings have risen and cooked thoroughly. Once this is done, remove from heat and stir in heavy cream and season to taste. Stir to combine and serve.