Quite often, dumplings placed in boiling water begin to fall apart.
The dough “spreads” and the minced meat filling “jumps out”.
As a result, instead of a tasty dish, the cook gets an unappetizing mass.
Why do dumplings burst when cooked? There are many possible reasons.
These include temperature changes (for example, frozen dumplings were poured into the pan), poor quality ingredients, and a violation of the ratio of components.
Sometimes it is pointless to look for the cause of a culinary failure. It is possible that the gourmet will never understand what the problem is and will only waste products.
But you can use an additional ingredient. If you add one well-known product to boiling water, the dumplings will remain whole.
What to add to the pan
The presence of a small amount of starch in the water helps to preserve the integrity of the semi-finished product.
Don't overdo it with this product, otherwise the dumplings will stick together.
But you can safely add 1 tbsp of starch to the liquid: this amount will be enough to prevent the filling from “jumping out” of the dish.
