Sourdough Dumplings
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Combine flour, baking powder and salt into a large mixing bowl.
Divide your cold butter into tablespoons and cut it into the flour mixture with a pastry cutter or fork.
Incorporate the sourdough starter, egg, and minced parsley.
Once your dough comes together, scoop about 1 tablespoon of dumpling dough out and form into a ball. Continue until you’ve made all your balls, about 25.
Drop each ball into a large pot of simmering soup one at a time, making sure they do not start sticking together.
Cover your soup pot and continue to simmer for about 15 minutes. The dumplings will begin to float to the top and expand.