I often make this soup at home for breakfast using the traditional method for making the dough drops in the soup. I tried your recipe this morning but the soup didn’t turn out well. I prepared the dough the night before (using more water than listed to form a soft dough), and was able to pick it up with a spatula in one piece after resting. I rested the dough the stone time overnight in the refrigerator with the water on top. When I poured the dough into the soup, I stirred vigorously but the dough was still mostly in one piece. I had to take one chopstick in each hand to try to break it apart because the gluten was so strong. Eventually, I was able to get finger-sized pieces only because the dough got stuck on the bottom of the pot. Maybe I did something wrong.
I have never tried overnight before. I checked with my friend and she said that her guess is that when the dough is cold it’s hard to loose up. Please try not to keep the dough in refrigerator, or bring it to room temperature for a couple hours before cook. Hope my answer can help you, thanks!