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.
These delightful “snowball” cookies feature my all-time favorite ingredient, ensuring they disappear quickly in our household!
MEAT AND POTATO CASSEROLE
My family loves this dish! Clean bowls all around!
Lady brought this famous ‘8-Layer Casserole’ to a party. This dish stole the show!.
Dirty and stained car seats? Revitalize them easily with this ingredient
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Turkish bread filled with potatoes
An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE









