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.
Advertisement: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.
Advertisement: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.
Advertisement: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.
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NO FRYING OR FUSSING. Tastier than MEAT!
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