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.
Nothing beats a chilly evening with a warm bowl of Front Porch Bean Chowder, and I swear I’ve made it four times in the past month!
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