Sourdough Dumplings

Chill the butter and mince the chives - Stash the butter in your freezer for about 30 minutes to ensure that it's really cold. Then, cut into ¼-inch cubes. While the butter is chilling, mince the chives.
Combine the butter with the flour - Add the flour and butter cubes to a mixing bowl and rub the flour into the butter using your fingertips. Alternatively, you can pulse the flour and butter together in your food processor and then pour the mixture into a bowl.
Mix the dough - Add ½ teaspoon of baking powder, 1 teaspoon of salt and the minced chives to the flour mixture and gently stir. Whisk the egg and sourdough starter together and then pour into the center of the dry ingredients. Gently bring the wet and dry ingredients together to form a dry dough, taking care not to overwork it. Form into a ball and wrap with plastic wrap.
Overnight Ferment; form the dumplings - Place the dough ball into the fridge for up to 2 days. When you want to cook the dumplings, take the dough out of the fridge and allow it to sit for about an hour, to come to room temperature. Then, gently pinch the dough into small, 1-inch balls. Let them rest for 30 minutes or so to relax and puff a bit. They'll puff up even more as they cook.
Cook the dumplings - Bring your brothy soup to a gentle simmer, then carefully drop the dumplings into the cauldron. Cover the pot and gently simmer for 10 to 12 minutes.