I use about 1/3 very ripe starter & 2/3 flour. Add enough chicken stock, or reduced water from boiling the chicken first, to make a sticky dough. Not super sticky dough but I like it to be a moister dough than bread dough when it is ready to cook. The liquid needs to have a nice strong chicken flavor. Sometimes I cook some onion in the stock while it reduces. Let it rise an hour or two but less than bread dough. Roughly 25% risen compared to fully proofed bread dough. Then mix some salt into the dough. Let it rest another 1/2 hour or so. Roll pieces into golf ball sized balls & flatten them so they cook evenly. The dough should stick to your hands a little. Gradually drop them into the boiling pot with the deboned chicken. Keep the liquid boiling hard until they are all in. Then reduce the heat & let them simmer quite a while. Until the sauce thickens up & the dumplings are perfect.
I prefer dumplings that are dense but somewhat moist after cooking. If you like poofy dumplings let it rise longer &/or add some baking soda. I'm sure my grandmother would rise from her grave & slap me down if I ever made poofy dumplings.
