INGREDIENTS

INSTRUCTIONS

Recipe by: Randy Pollak In a very large mixing bowl combine flour,
baking powder, salt and toast cubes; mix well. In a medium bowl beat
eggs slightly; add sourdough batter and milk. Stir until well
combined. Pour batter mixture into flour mixture and mix dough until
smooth. Divide dough into four equal pieces and shape each piece into
small rectangular loaves. Set on wax paper, cover with plastic wrap
and then a dish towel. Allow dough to rest for at least 1 hour.
Prepare a large Dutch oven by placing a vegetable steamer inside and
add water until it comes to just below the steamer. Cover and bring  to
boil. Reduce heat but it must be high enough to create steam.  Place 1
or 2 (depending on size as loaves will better than double in  size)
loaves unto steamer and for about 20 minutes or until a  toothpick
inserted into center of loaf comes out clean. Four loaves  is enough
for about 12-16 servings. Note: Dumplings may also be  boiled, in which
case you must cut each loaf in half; however  steaming produces larger
and lighter dumplings. If you wish you may  refrigerate dumplings until
cold carefully slice and wrap in plastic  wrap then foil and freeze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 4306
Calories From Fat: 306
Total Fat: 34.7g
Cholesterol: 577.5mg
Sodium: 9521.3mg
Potassium: 1894.9mg
Carbohydrates: 830.6g
Fiber: 32.2g
Sugar: 28.7g
Protein: 154.3g