Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter.
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eyeball it.
Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
If they will be cooked soon, this method works well.
If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour.
You can also freeze them like this and then transfer them to a ziplock bag.
Berry Spinach Salad with Pecans, Feta, and Balsamic Glaze
BANANA BREAD BROWNIES
Grandma’s Peach Cobbler
I haven’t washed the tea towels for a long time: 7 minutes and they are like new and smell good
The Remarkable Journey of Laura Ingraham
How to effortlessly clean gas cooker grates to keep them looking as good as new?
A Proud Father’s Joy: Hazel Moder at Cannes Film Festival
Sweet Strawberry Roll Cake: A Perfect Treat for Any Occasion
Sahar Tabar: A Controversial Transformation